Artichoke Chicken & Olives
This slow cooker chicken recipe is loaded with delicious Mediterranean flavor. Artichoke Chicken Olives is delightfully creamy, with a hint of spice.
Cooking MethodSlow Cooker
Ingredients
- 1 1/2 skinless, boneless chicken breast halves and/or thighs
- 2 cups sliced fresh mushrooms
- 1 14 1/2- ounce can diced tomatoes
- 1 8- or 9- ounce 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 tablespoons quick-cooking tapioca
- 2 to 3 teaspoons curry powder
- 3/4 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups hot cooked couscous
Instructions
1. Rinse chicken; set aside. In a 3 1/2 or 4-quart crockery cooker combine the mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives or capers, and wine or broth.
2. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken; spoon some of the tomato mixture over chicken. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Serve with hot cooked couscous.
