SLOW COOKED GREEK CHICKEN STEW

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SLOW COOKED GREEK CHICKEN STEW

INGREDIENTS
4 RED POTATOES, CHOPPED (Peeled if you like that but I like skins!)
2 CUPS OF CARROTS, CHOPPED (or whole baby carrots like I used)
2 CUPS CHERRY TOMATOES (Chopped if you want but I like to add whole then pop them later!)
2 GRANNY SMITH APPLES, PEELED AND CHOPPED
HANDFUL OF FRESH DILL
2 CHICKEN BREASTS, CHOPPED AND LIGHTLY COATED IN FLOUR
1 TSP GROUND BLACK PEPPER
SALT TO TASTE
HALF TBSP GARLIC POWDER
3 CUPS CHICKEN BROTH
1 1/2 CUPS CRUMBLED FETA CHEESE
4 TBSP PLAIN GREEK YOGURT

DIRECTIONS

1. ADD ALL INGREDIENTS, EXCEPT FOR THE FETA CHEESE AND YOGURT, TO A LARGE SLOW COOKER AND COOK ON LOW FOR 7 HOUSE.
2. AFTER 7 HOURS, STIR AND ADD FETA CHEESE AND MIX WELL. THEN ADD THE YOGURT AND MIX AGAIN AND POP SOME OF THE CHERRY TOMATOES (IF YOU’RE MAKING IT THAT WAY). COVER AND COOK ON HIGH FOR ANOTHER HOUR.
3. REMOVE LID AND TURN SLOW COOKER OFF AND LET IT SIT FOR 30 MINUTES TO LET THE SAUCE THICKEN. MIX WELL AND SERVE.