Tuscan Chicken and Sausage Stew

I first saw this slow cooker recipe in Weight Watchers 2011 New Complete Cookbook.  I finally tried it and it was even more delicious reheating leftovers that had been frozen.

serves 6
ingredients:

3/4 lb. skinless boneless chicken thighs, cut into 2 inch chunks
1 lb. sweet or hot Italian-style turkey sausage, cut into 2 inch pieces
2 cups cremini mushrooms, halved or quartered if large
1 red onion, chopped
3 large garlic cloves, minced
1 tsp dried oregano
1/2 tsp salt (or none for lower sodium version)
1/4 tsp black pepper
pinch red pepper flakes
1 (9 oz.) pkg. frozen artichoke hearts
l large red bell pepper, diced
1 cup reduced sodium chicken broth or basic chicken stock

1)            Spray large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add chicken and cook, stirring, until browned, about 5 mins; transfer to slow cooker.  Add sausage to skillet and cook, stirring until browned, about 5 mins.  Add to slow cooker.
2)            Add mushrooms, onion and garlic to slow cooker. Sprinkle with oregano, salt, black pepper and pepper flakes.  Layer artichokes and bell pepper on top.  Pour broth over. Cover and cook until chicken and vegetables are fork tender, 4-5 hours on high.

The first time I made this recipe, I omitted the salt and it was tasty from the sausage. I used a jar of brined artichoke hearts, thoroughly rinsed in water.

Next time, I'll double this recipe, more frozen portions to enjoy at another time.