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Artichoke Chicken and Olives

1 1/2 pounds chicken breast halves without skin
2 cups sliced mushrooms
15 ounces canned diced tomatoes
9 ounces frozen artichoke hearts
1 cup chicken broth
1 medium onion -- chopped
1/2 cup pitted black olives -- sliced
1/4 cup dry white wine
3 tablespoons quick cooking tapioca
3 teaspoons curry powder
3/4 teaspoon dried thyme -- crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups couscous -- cooked


Rinse chicken; set aside. In slow cooker, combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken; spoon some of the tomato mixture over the chicken.

Cover: cook on low heat for 7 to 8 hours or on high heat for 3 1/2 to 4 hours. Serve with hot cooked couscous.

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