Crock Pot Artichoke, Chicken and Olives |
|
 |
Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 6 |
|
Do you want something different in a crock pot recipe...this is it. The fresh Mediterranean flavors are a treat and so is the couscous. Ingredients:
1 1/2 lbs boneless skinless chicken breast halves or 1 1/2 lbs boneless skinless chicken thighs |
2 cups sliced fresh mushrooms |
1 (14 1/2 ounce) can diced tomatoes |
1 (8 ounce) package frozen artichokes |
1 cup chicken broth |
1 medium onion, chopped |
1/2 cup sliced pitted ripe olives (or 1/4 cup capers, drained) |
1/4 cup dry white wine or 1/4 cup chicken broth |
3 tablespoons 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 |
Directions:
1. Rinse chicken& set aside.
2. In a 3 1/2 qt crock pot 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.
8. Serves 6.
|
|