Chicken With Artichokes and Olives

[Guest guest]

" Chicken " With Artichokes and Olives

 

3 Tbsp. flour

3 Tbsp. quick-cooking tapioca

1 1/4 cups faux chicken or vegetable broth

8 oz. button mushrooms, sliced

14.5-oz. can diced tomatoes

8 oz. frozen artichokes hearts

1/2 cup chopped white onion

3-4 oz. sliced olives

2 tsp. curry powder, or to taste

3/4 tsp. dried thyme, crushed

1/4 tsp. salt

1/4 tsp. pepper

1 1/2 lbs. veggie chicken, shredded (try Morningstar Farms Meal

Starters Chick'n Strips)

4 cups hot cooked rice

 

• Whisk together the flour, tapioca, and broth.

• In a 3 1/2- to 5-quart slow cooker, combine the broth mixture,

mushrooms, tomatoes, artichoke hearts, onion, and olives. Stir in the

curry powder, thyme, salt, pepper, and " chicken. "

• Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4

hours. Serve with the rice.

 

Makes 6 to 8 servings

I got this from Veg Cooking. Its one of my favs.