Recipe(tried): Artichoke Chicken and Olives

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Artichoke Chicken & Olives
From: BH&G New Flavors from your Crockery Cooker

1-1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 cups sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) package frozen artichokes
1 cup chicken broth
1 medium onion, chopped
1/2 cup sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 cup dry white wine or chicken broth
3 TBS quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
4 cups hot cooked couscous

Rinse chicken & set aside. In a 3-1/2 quart crockpot 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. Serves 6.

Pam's Note: If you have a newer crockpot that cooks hot, cook on LOW for 3 to 4 hours, and check for doneness. I also put the chicken pieces in frozen, it helps keep them from drying out.

Per serving - 345 calories, 6g total fat (1g saturated fat), 60mg cholesterol, 531 mg sodium, 43g carbohydrate, 9g fiber, 30g protein

Pam
"Stressed is desserts spelled backwards!"

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Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.