Artichoke & Olive Chicken<\/p>\n
<\/p>\n
1 1\/2 lb. chicken breast halves without skin<\/p>\n
2 C. sliced mushrooms<\/p>\n
15 oz. canned diced tomatoes<\/p>\n
9 oz. frozen artichoke hearts<\/p>\n
1 C. chicken broth<\/p>\n
1 medium onion \u2013 chopped<\/p>\n
1\/2 C. pitted black olives \u2013 sliced<\/p>\n
1\/4 C. dry white wine<\/p>\n
3 T. quick cooking tapioca<\/p>\n
3 tsp. curry powder<\/p>\n
3\/4 tsp. dried thyme \u2013 crushed<\/p>\n
1\/4 tsp. salt<\/p>\n
1\/4 tsp. pepper<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u2013 chopped 1\/2 C. pitted black olives \u2013 sliced 1\/4 C. dry white wine 3 T. quick cooking tapioca 3 tsp. curry powder 3\/4 tsp. dried thyme \u2013 crushed 1\/4 tsp. salt 1\/4 tsp. pepper Rinse chicken; set aside. In crockpot, combine mushrooms, undrained tomatoes,…<\/p>\n