Name: Herbed Artichoke Chicken

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 14-oz can tomatoes, drained and diced
• 1 14-oz can artichoke hearts in water, drained
• 1 small onion, chopped
• 1/2 cup kalamata olives, pitted and sliced
• 1 cup fat-free chicken broth
• 1/4 cup dry white wine
• 3 tablespoons quick-cooking tapioca (or corn starch)
• 2 teaspoons curry powder
• 1 tablespoon chopped fresh Italian parsley
• 1 teaspoon dried sweet basil
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions:

• Combine all ingredients in the slow cooker, and mix thoroughly
• Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 1/2 to 4 hours, or until the chicken is no longer pink in the center.

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.

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

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