Name: Herbed Artichoke Chicken
Ingredients:
Instructions:
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