Home > Slow Cooker And Crockpot Recipes > Chicken, Poultry and Game > Artichoke, Chicken And Olives
Artichoke, Chicken And Olives
Ingredients
1 ½ lbs skinless, boneless chicken breast halves and/or thighs
2 cup sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pack frozen artichokes
1 cup chicken broth
1 medium onion, chopped
½ cup sliced pitted ripe olives or ¼ cup capers, drained
¼ cup dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 teaspoon curry powder
¾ teaspoon dried thyme, crushed
¼ teaspoon salt
¼ teaspoon pepper
4 cups hot cooked couscous
Details
Serves: 6
Method
Rinse chicken and set aside. In a 3 ½ qt slow cooker combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives and wine/broth. Stir in tapioca, curry powder, thyme, salt and pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover and cook on low for 7 to 8 hours or on high for 3 ½ to 4 hours. Serve with hot cooked couscous.
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