Greek Garlic Chicken

• 1/2 cup chopped onion
• 1 tablespoon plus 1 teaspoon olive oil, divided
• 3 tablespoons minced garlic
• 2-1/2 cups chicken broth, divided
• 1/4 cup pitted Greek olives, chopped
• 3 tablespoons chopped sun-dried tomatoes (not packed in oil)
• 1 tablespoon quick-cooking tapioca
• 2 teaspoons grated lemon zest
• 1 teaspoon dried oregano
• 6 boneless skinless chicken breast halves (6 ounces each)
• 1-3/4 cups uncooked couscous
• 1/2 cup crumbled feta cheese

1. In a small skillet, saute onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer.
2. Transfer to a 5-qt. slow cooker. Stir in 3/4 cup broth, olives, tomatoes, tapioca, lemon zest and oregano. Add chicken. Cover and cook on low for 3-1/2-4 hours or until chicken is tender. If desired, cut chicken into pieces.
3. In a large saucepan, bring remaining oil and broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until broth is absorbed. Serve with chicken; sprinkle with feta cheese.

onion, olive oil, garlic, chicken broth, olives, tomatoes, tapioca, lemon zest, oregano, chicken, couscous, feta cheese

Taken from www.tasteofhome.com/recipes/greek-garlic-chicken/ (may not work)