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Crockpot Chicken With Artichokes

User Rating 3.5 Star Rating (3 Reviews)


Crockpot Chicken With Artichokes
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


  • 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


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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User Reviews

Reviews for this section have been closed.

 5 out of 5
Easy and delicious:, Member PhilMcCracken

This recipe was about as easy as it comes. I can see how some might think it's prohibitively expensive, but I usually have these ingredients lying around. I had no tapioca so I substituted corn starch without an issue. Also, the wife doesn't care for curry, so I just put in other spices and it was wonderful.

5 out of 5 people found this helpful.

See all 3 reviews

Related Video
How to Make Crockpot Chicken With Artichokes

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