Chicken Olives Capers and the Slow Cooker

We just finished a truly delicious dinner – and here is the easy recipe for you.

Chicken with Olives Capers and Couscous


  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, drained
  • 1 1/2 cups fat-free, lower-sodium chicken broth, divided
  • 1 onion, sliced
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 tablespoon olive oil
  • 2 Tbsp of Capers ( drained)
  • 1 (3-pound) quartered chicken, skinned
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1/2 cup pitted green olives
  • Grated peel of 1 lemon
  • 2 cups hot cooked couscous
  • 1/4 cup sliced almonds, toasted


  1. Place tomatoes, 1 cup broth, and next 5 ingredients (through turmeric) in an electric slow cooker.
  2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; cook chicken about 8 minutes, browning on all sides. Place in slow cooker. Pour remaining 1/2 cup broth into pan, scraping pan to loosen browned bits. Pour liquid into slow cooker.
  3. Cover and cook on HIGH for 4 hours. Thirty minutes before end of cooking time, stir in olives and rind.
  4. Remove chicken from slow cooker; cool. Remove meat from bones; return meat to slow cooker. Discard bones.
  5. Serve stew over couscous, and sprinkle with almonds. OR
  6. Mix the cooked couscous into the slow cooker mixture and let it all heat for about 30 minutes. Then serve with chopped or sliced almonds on topChicken Olives Capers Couscous Slow Cooker

About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all – Grandma to multiple grandchildren, grandnephews and nieces worldwide.

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