1 1/2 lb. chicken breast halves without skin
2 C. sliced mushrooms
15 oz. canned diced tomatoes
9 oz. frozen artichoke hearts
1 cup chicken broth
1 medium onion – chopped
1/2 cup pitted black olives – sliced
1/4 cup dry white wine
3 T. quick cooking tapioca
3 tsp. curry powder
3/4 tsp. dried thyme – crushed
1/4 tsp. salt
1/4 tsp. pepper

Rinse chicken; set aside. In crockpot, combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken; spoon some of the tomato mixture over the chicken. Cover: cook on low heat for 7 to 8 hours or on high heat for 3 1/2 to 4 hours. Serve over couscous, if desired.