2 cups cubed peeled eggplant
2 cups sliced mushrooms
3/4 cup coarsely chopped onion
2 garlic cloves, minced
1 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1 1/4 cups chicken broth +3 tbsp chicken broth
1 1/2 tsp flour
2 lb skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 can (14-oz) artichoke hearts, drained
12-oz uncooked wide egg noodles
Combine the eggplant, mushrooms, onion, garlic, spices, 1 1/4 cups chicken broth, and flour in a slow cooker or crockpot. Cover and cook on high for 1 hour.
Lightly coat the chicken with the flour. Spray a large skillet with nonstick cooking spray; heat over medium heat until hot. Cook the chicken about 10 to 15 minutes until browned on both sides.
Remove the vegetables from the cooker using a large slotted spoon. Layer the chicken in the cooker and then return the vegetables over the chicken. Add the 3 tablespoons of chicken broth, salt, and pepper. Reduce the heat to low and cover and cook 6 to 7 hours or until chicken is no longer pink in the center and the veggies are tender.
Stir in the artichokes; cover and cook 45 minutes to 1 hour or until heated through.
Cook the noodles according to the package directions and serve the stew over the noodles.
Yield: 6 servings