Crockpot chicken with artichokes and tomatoes, a flavorful and easy meal to fix and cook. Serve this tasty chicken dish with hot cooked rice, or choose potatoes or pasta.
Yield: Serves 6 to 8
Ingredients:
- 1 1/2 to 2 pounds boneless chicken breast halves, skin removed
- 8 ounces sliced fresh mushrooms
- 1 can (14.5 ounces) diced tomatoes
- 1 package frozen artichokes, 8 to 12 ounces
- 1 cup chicken broth
- 1/2 cup chopped onion
- 1 can (3 to 4 ounces) sliced ripe olives
- 1/4 cup dry white wine or chicken broth
- 3 tablespoons quick-cooking tapioca
- 2 teaspoons curry powder, or to taste
- 3/4 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups hot cooked rice
Preparation:
Rinse chicken; pat dry and set aside. In a 3 1/2 to 5-quart slow cooker combine
the mushrooms, tomatoes, artichoke hearts, chicken broth, chopped
onion, sliced olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken to crockpot; spoon some of the tomato
mixture over chicken.
Cover and cook on LOW for 7 to 8 hours or on HIGH
for 3 1/2 to 4 hours. Serve with hot cooked rice.
Makes 6 to 8 servings.
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Video: Tips for Cooking Chicken in a Crockpot
Index: Chicken Recipes for the Slow Cooker
