Mediterranean Chicken Stew

2 Tbsp Olive oil
1 Medium onion, chopped
1 Medium green pepper, chopped
2 Cloves garlic, minced
1 tsp Dried oregano, crumbled
28oz Can diced tomatoes
19 oz Can chickpeas, rised and drained
1 Cup Chicken broth
1/4 tsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
1 Deli rotisserie chicken, cut into 8 to 10 pieces
1/2 Cup black kalamata olives, coarsely chopped

In a Dutch oven or very large skillet, cook the onion and green pepper over medium heat untili softened -- about 5 minutes. Add the garlic and oregano and cook, stirring, for just about 1 minute. Now add the tomatoes, chickpeas, chicken broth and parsley, salt and pepper. Cook, stirring a few times, for about 5 minutes. Now add the chicken pieces and olives, and combine to cook, uncovered, for 15 minutes, stirring frequently.

You can serve the chicken and sauce  for your family over hot cooked rice, couscous or noodles.

Think this can be done in a crock pot if you sautee the first ingredients before tossing them in?

Thanks!

I don't see why not as along as you sautee everything good first. I never thought of crock pot thanks for the idea I will give it a try