Slow Cooker Chicken With Couscous Recipe 435

Steps:

• In a 4-qt. slow cooker, layer sweet potatoes, red pepper and chicken breasts. In a small bowl, mix tomatoes, salsa, raisins and seasonings; pour over chicken. Cook, covered, on low 3-4 hours or until sweet potatoes and chicken are tender., About 10 minutes before serving, prepare couscous. In a small saucepan, bring water and salt to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork., Remove chicken from slow cooker; coarsely shred with 2 forks. Return chicken to slow cooker, stirring gently to combine. Serve with couscous., Freeze option: Place cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add a little broth or water if necessary.

Steps:

• Cut chicken breasts into large chunks.
• Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.

Steps:

• Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes. Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.

Steps:

• In a large saucepan, combine the broccoli, contents of the couscous seasoning packet, water and 1 teaspoon oil. Bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes., Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Combine the lemon juice, garlic and oregano; rub over chicken. In a large skillet, brown chicken in remaining oil over medium heat for 8-10 minutes or until juices run clear. Stir tomato into the couscous; serve with chicken.

Steps:

• Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes.
• Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.

Steps:

• Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
• Season chicken on both sides with salt.
• Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
• Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
• Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
• When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
• Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

Steps:

• Place chicken in slow cooker sprayed with cooking spray. Mix next 5 ingredients until blended; stir in 1/4 cup marmalade. Pour over chicken; cover with lid.
• Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours). Remove chicken from slow cooker, reserving sauce in slow cooker; cover chicken to keep warm. Skim and discard fat from surface of sauce.
• Bring broth and remaining marmalade to boil in saucepan, stirring frequently. Remove from heat; stir in couscous. Cover. Let stand 5 min; fluff with fork.
• Serve chicken with couscous. Drizzle with sauce.