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Chicken with Artichokes and Olives

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Ingredients

  • 2 lbs boneless chicken breast halves, skin removed
  • 8 ounces sliced fresh mushrooms
  • 1-14.5 ounce can diced tomatoes
  • 1-10 ounce package of frozen artichokes, thawed
  • 1 cup chicken broth
  • 1/2 cup chopped onion
  • 1 3 or 4 ounce can sliced olives
  • 1/4 cup dry white wine or chicken broth
  • 3 Tbsp quick cooking tapioca
  • 2 tsp curry powder, to taste
  • 3/4 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 cups hot cooked rice

Details

Servings 6
Preparation time 5mins
Cooking time 10mins

Preparation

Step 1

Rinse chicken; pat dry and set aside.

In a 3.5-5 quart slow cooker, combine mushrooms, tomatoes, artichoke hearts, chicken broth, shopped onion, sliced olives and wine.

Stir in tapioca and seasonings. Add chicken to crockpot; spoon some of the tomato misture over chicken.

Cover and cook on LOW 7-8 hours or on HIGH 3.5-4 hours. Serve over hot cooked rice.

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