Crockpot Artichoke, Chicken And Olives
Crockpot crockpot artichoke, chicken and olives
IndianChickenAdvanced240 minBy Northstar
Ingredients
Servings
6
- 1 0.5 lb skinless, boneless chicken breast halves and/or thighs
- 2 cup sliced fresh mushrooms
- 1 can diced tomatoes, 14.5 oz
- 1 pkg frozen artichokes, 8 or 9 oz
- 1 cup chicken broth
- 1 med onion, chopped
- 0.5 cup sliced pitted ripe olives, or 1/4 cup capers, drained
- 0.3 cup dry white wine or chicken broth
- 3 tbsp quick cooking tapioca
- 2 0.5 tsp curry powder
- 0.8 tsp dried thyme, crushed
- Page 66 of 245 Crockpot Recipes
- e-book://Pages/crockpot_recipes.htm
- 0.3 tsp salt
- 0.3 tsp pepper
- 4 cup hot cooked couscous
- Rinse chicken & set aside. In a 3 1/2 qt crock pot combine
- mushrooms, undrained
- tomatoes, frozen artichoke hearts, chicken broth, onion, olives, &
- wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add
- chicken. Spoon some of the tomato mixture over chicken. Cover &
- with hot cooked couscous. Serves 6.
- Per serving - 345 calories, 6g total fat , 60mg
- cholesterol, 531 mg sodium, 43g carbohydrate , 9g
- fiber, 30g protein
Instructions
- 1
cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve
Tags
crockpotslow-cooker