Artichoke Chicken and Olives

Artichoke Chicken and Olives
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Servings – 6
Prep Time - 20 Minutes
Cook Time – High 3 1/2 to 4 Hours Low 7 to 8 Hours
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Ingredients:
• 1 1/2 pounds skinless, boneless chicken breast halves and/or thighs
• 2 cups sliced fresh mushrooms
• 1 (14.5 ounces) can diced tomatoes
• 1 (8 or 9 ounces) package frozen artichokes
• 1 cup chicken broth
• 1 med onion, chopped
• 1/2 cup sliced pitted ripe olives (or 1/4 cup capers, drained)
• 1/4 cup dry white wine or chicken broth
• 3 tbsp quick cooking tapioca
• 2-3 teaspoons curry powder
• 3/4 teaspoon dried thyme, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups hot cooked couscous

Instructions:
1. Rinse chicken & set aside.
2. In a 3 1/2 quart slow cooker combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth.
3. Stir in tapioca, curry powder, thyme, salt, & pepper.
4. Add chicken.
5. Spoon some of the tomato mixture over chicken.
6. Cover & cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
7. Serve with hot cooked couscous.