Artichoke & Olive Chicken

 

1 1/2 lb. chicken breast halves without skin

2 C. sliced mushrooms

15 oz. canned diced tomatoes

9 oz. frozen artichoke hearts

1 C. chicken broth

1 medium onion – chopped

1/2 C. pitted black olives – sliced

1/4 C. 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.