Meslala (Algerian Chicken and Olives) Crockpot

2 tbsp extra virgin olive oil
1 cup chopped onions
2 large carrots
3 cloves garlic
1 1/2 cups water
1 tsp crumbled bay leaf
3/4 cup black olives
1 cup of couscous
8 oz boneless skinless chicken breast

1.Sauté onions in oil until soft.

2.Add chopped carrots and garlic, cook 2 minutes stirring frequently.

3.Add remaining ingredients except olives and couscous.

4.Cook on high for 5 hours or low for 8 hours.

5.During the last 10 minutes of cooking, add the olives, season with salt and pepper to taste.

6. Serve over 1/2 cup plain cooked couscous