Crockpot Artichoke, Chicken And Olives
Crockpot crockpot artichoke, chicken and olives
MediterraneanChickenAdvanced240 min
Ingredients
Servings
6
- 1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
- 2 c sliced fresh mushrooms
- 1 (14.5 oz) can diced tomatoes
- 1 (8 or 9 oz) pkg frozen artichokes
- 1 c chicken broth
- 1 med onion, chopped
- 1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
- 1/4 c dry white wine or chicken broth
- 3 tbsp quick cooking tapioca
- 2-3 tsp curry powder
- 3/4 tsp dried thyme, crushed
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 c hot cooked couscous
Instructions
- 1
Rinse chicken & set aside.
- 2
In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth.
- 3
Stir in tapioca, curry powder, thyme, salt, & pepper.
- 4
Add chicken.
- 5
Spoon some of the tomato mixture over chicken.
- 6
Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
- 7
Serve with hot cooked couscous.
Tags
crockpotmediterraneanslow-cooker
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