Ramona'S Chicken Cacciatora Slow-Cooker Stew

• 1 tablespoon Olive oil
• 2 stalks Celery, sliced 1/8"
• 2 pieces Onions, diced
• 2 pieces Carrots, sliced 1/8"
• 8 cloves Garlic, minced
• 2 pieces Bell peppers, chopped (red and green)
• 3 cans Diced tomatoes, 15 oz with juice (If you want a less soupy stew, you can drain one or more cans. I like the extra liquid to be soaked by the Cous-Cous.)
• 1 cup White wine (or 1 of those mini bottles)
• 1 tablespoon Red pepper flakes
• 2 teaspoons Oregano
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 3 pounds Chicken (I like whole legs or thighs; skinless, boneless optional for less fat, easier eating)
• 2 box Cous-cous

1. Mix fresh veggies (not tomatoes) and 1 Tbsp olive oil in microwave-safe bowl, and microwave on high for 12 minutes, stirring once. This softens the veggies; otherwise they wouldn't get done at the same time as the chicken.
2. Mix all ingredients in slow cooker, nestling the chicken in the top 1/3. Cook on LOW for 8 hours or HIGH for 4 hours.
3. Cut chicken into bite-sized pieces and discard skin and bones.
4. Serve stew over cous-cous.

olive oil, stalks celery, onions, carrots, garlic, bell peppers, tomatoes, white wine, red pepper, oregano, salt, black pepper, chicken

Taken from www.epicurious.com/recipes/member/views/ramonas-chicken-cacciatora-slow-cooker-stew-58392182 (may not work)