Name: Herbed Artichoke Chicken



Yield: 6 to 8 servings

Comments: 2/14/2015 - I substituted corn starch for the tapioca, and dry sherry for the wine. I was generous with the spices and doubled the pepper. I cut the chicken breasts in thirds. I cooked it for about 7 1/2 hours.
3/29/2018 - I used 1.12 lbs of chicken, cut into 16 pieces, and 2 cans of artichoke hearts. I doubled the amount of basil and thyme, and had 4 tablespoons of parsley. After cooking for 8 hours on LOW, the chicken was tender, but a little dry. Served with rice the first day and noodles the second, we got 8 servings.
1/28/2020 - I cut the chicken in chunks, not quite bite-sized, maybe sixths. I used two cans of artichoke hearts, about twice as much curry as called for, 3 teaspoons of basil, 2 teaspoons of thyme, and a teaspoon of salt substitute. I substituted rosé for white wine. I cooked it on HIGH for 1/2 hour and then on LOW for 5 1/2 hours. It wasn't too dry, but maybe could have been moister.
5/13/2023 - I had three chicken breasts weighing 2.35 lbs. I cut each in half. I deviated from the recipe by using two cans of artichoke hearts, most of a red onion, 3/4 cup kalamata olives, 1 1/2 cups chicken broth, corn starch, curly parsley, 2 teaspoons basil, and 2 teaspoons thyme. I started the Crockpot at 12:15 at HIGH switched to LOW at 13:09, and removed it from the heat at 17:10. The chicken was only a little dry.

Source: Rival Crock-Pot Slow Cooker Recipes for All Occasions, Publications International Limited, 2006

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