Artichoke Chicken With Olives

Crockpot chicken with artichokes and tomatoes. Scroll down to see more chicken recipes.

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.

More Chicken Breast Recipes
Artichoke Chicken and Rice
Chicken Breasts with Garlic Cream
Crockpot Chicken Breasts with Creole Sauce
Crockpot Chicken Breasts in Champagne
Chicken with Crab Dressing
Chicken with Chipped Beef
Chicken Breasts with Artichokes
Chicken Breasts Recipe with Almonds
Crockpot Fiesta Chicken Breasts
Stuffed Chicken Breasts in Crockpot
Fried Chicken Breasts
Oven Fried Chicken Breasts
Cranberry Apple Chicken Breasts
Country Captain Chicken Breasts
Brie and Apple Chicken Breasts
Sweet Onion Chicken Breast Casserole Recipe
Buttermilk Chicken Recipe
Honey Baked Chicken Breasts Recipe
Crockpot Chicken Santa Fe
Chile Stuffed Chicken Breasts
Roxanne's Boursin Chicken
Chicken Robusto
Chicken Almondine
Chicken Breasts Hawaiian
Easy Chicken Parmesan