Categories: Artichoke, Chicken, Crock pot

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 1 can (14 oz) tomatoes, drained and diced
• 1 can (14 oz) artichoke hearts in water, drained
• 1 small onion
• 1/2 c kalamata olives, pitted and sliced
• 1 c chicken broth
• 1/4 c white wine
• 3 T quick-cooking tapioca
• 2 t curry powder
• 1 t chopped fresh Italian parsley
• 1 t dried sweet basil
• 1 t dried thyme leaves
• 1/2 t salt
• 1/2 t freshly ground black pepper

Directions

1. Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper in the crock pot. Mix thoroughly.

2. Cover; cook on low for 6-8 hours or on high 3 1/2 hours-4 hours or until chicken is no longer pink in center.

3. Tip: For 5,6 or 7 qt crock pot, double all ingredients, except for the chicken broth and white wine. Increase the chicken broth and wine by one half

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