Artichoke Chicken and Olives

[Guest guest]

Artichoke Chicken and Olives

1 1/2 lbs chicken breast halves without skin

2 cups sliced mushrooms

15 ounces canned diced tomatoes

9 ounces frozen artichoke hearts

1 cup chicken broth

1 medium onion, chopped

1/2 cup pitted black olives, sliced

1/4 cup dry white wine

3 Tbs quick cooking tapioca

3 tsp curry powder

3/4 tsp dried thyme, crushed

1/4 tsp salt

1/4 tsp pepper

4 cups couscous or rice -- cooked

Rinse chicken; set aside. In crockpot, combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken; spoon some of the tomato mixture over the chicken.

Cover: cook on low heat for 7 to 8 hours or on high heat

for 3 1/2 to 4 hours. Serve with hot cooked couscous or favorite rice.

 

 

 

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