Ingredients
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1 1⁄2 lbs boneless skinless chicken breast halves or 1 1/2 lbs boneless skinless chicken thighs
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2 cups sliced fresh mushrooms
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1 (14 1/2 ounce) can diced tomatoes
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1 (8 ounce) package frozen artichokes
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1 cup chicken broth
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1 medium onion
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1⁄2 cup sliced pitted ripe olives (or 1/4 cup capers
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1⁄4 cup dry white wine or 1/4 cup chicken broth
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3 tablespoons quick-cooking tapioca
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2 -3 teaspoons curry powder
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3⁄4 teaspoon dried thyme
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1⁄4 teaspoon salt
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1⁄4 teaspoon pepper
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4 cups hot cooked couscous
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Directions
Prep Time: 20 m | Cook Time: 4hrs 20mins | Serves: 6
Crock Pot Artichoke, Chicken and Olives, Do you want something different in a crock pot recipe this is it The fresh Mediterranean flavors are a treat and so is the couscous ”, I really liked this easy to make soup/dish I skipped the couscous and just had it like a thick and delicious soup/stew Wonderful after a busy day at work Thanks for sharing!
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Steps
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1
Done
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Rinse chicken& set aside. |
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2
Done
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In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives,& wine/broth. |
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3
Done
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Stir in tapioca, curry powder, thyme, salt,& pepper. |
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4
Done
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Add chicken. |
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5
Done
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Spoon some of the tomato mixture over chicken. |
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6
Done
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Cover& cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. |
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7
Done
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Serve with hot cooked couscous. |
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8
Done
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Serves 6. |
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9
Done
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10
Done
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11
Done
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12
Done
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13
Done
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14
Done
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15
Done
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