Friday, April 11, 2008

Artichoke Chicken and Olive (crockpot)

Artichoke Chicken and Olive

Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6

1 1/2 pound skinless chicken breast halves
2 cups sliced fresh mushrooms
1 can (14 1/2 oz size) diced tomatoes
8 ounces artichokes, frozen
1 cup chicken broth
1 medium onion -- chopped
1/2 cup ripe olives
1/4 cup capers
1/4 cup white wine
3 tablespoons tapioca -- quick cooking
2 teaspoons curry powder
3/4 teaspoon dried thyme -- crushed
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
4 cups couscous, cooked


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.

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.

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