- 6
- 5 mins
- 10 mins
0/5
(0 Votes)
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
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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