1 1\/2 lb. skinless, boneless chicken breast halves and\/or thighs
\n2 C. sliced fresh mushrooms
\n1 (14.5 oz) can diced tomatoes
\n1 (8 or 9 oz) pkg frozen artichokes
\n1 C. chicken broth
\n1 med onion, chopped
\n1\/2 C. sliced pitted ripe olives (or 1\/4 cup capers, drained)
\n1\/4 C. dry white wine or chicken broth
\n3 T. quick cooking tapioca
\n2-3 tsp. curry powder
\n3\/4 tsp. dried thyme, crushed
\n1\/4 tsp. salt
\n1\/4 tsp. pepper
\n4 C. hot cooked couscous<\/p>\n
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 & cook on LOW for 7 to 8 hours or on HIGH for 3 1\/2 to 4 hours. Serve with hot cooked couscous.<\/p>\n
Yield: 6 servings
\nCalories: 345
\nFat: 6g
\nFiber: 9g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 lb. skinless, boneless chicken breast halves and\/or thighs 2 C. sliced fresh mushrooms 1 (14.5 oz) can diced tomatoes 1 (8 or 9 oz) pkg frozen artichokes 1 C. chicken broth 1 med onion, chopped 1\/2 C. sliced pitted ripe olives (or 1\/4 cup capers, drained) 1\/4 C. dry white wine or chicken broth 3 T. quick cooking tapioca 2-3 tsp. curry powder 3\/4 tsp. dried thyme, crushed 1\/4 tsp. salt 1\/4 tsp. pepper 4 C. hot cooked…<\/p>\n