2 teaspoons olive oil
2 pounds boneless, skinless chicken thighs
1 teaspoon garlic salt
1/4 teaspoon black pepper
2 teaspoons oregano
2 cans (14.5 ounce) diced tomatoes with roasted garlic, undrained
14 ounces quartered artichoke hearts, drained
10 ounces couscous (1 1/2 cups)
6 ounces pitted black olives, drained

Heat oil in skillet over medium-high heat. Sprinkle chicken with garlic salt, pepper and oregano. Cook in oil 8 minutes, turning once, till browned on both sides. Drain. Place chicken, tomatoes and artichokes in 4 quart slow cooker. Cover and cook on low 5-6 hours. Cook couscous as directed on package. Stir olives into stew. Spoon stew over couscous to serve.