Crock Pot Artichoke, Chicken and Olives
photo by jessicajturner
- Ready In:
- 4hrs 20mins
- Ingredients:
- 14
- Serves:
-
6
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
- Rinse chicken& set aside.
- In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives,& wine/broth.
- Stir in tapioca, curry powder, thyme, salt,& pepper.
- Add chicken.
- Spoon some of the tomato mixture over chicken.
- Cover& cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
- Serve with hot cooked couscous.
- Serves 6.
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Reviews
-
My husband loves anything curry! And I love anything that's easy! This is IT! We loved it! I used a combination of skinless, boneless chicken breasts and thighs, because we like some dark meat. I also used the olives AND capers, simply because I love capers. But because of that addition, I didn't add any extra salt, as my capers were the great big salty kind. It was lovely over the couscous! A must try for Mediterranean style food lovers!
-
Wow, this was wonderful! The flavor was subtle but delicious, and the chicken was so moist it just flaked apart. I did add about 1/2 tbsp. hungarian paprika, and I added marinated artichoke hearts at the end since I couldn't find frozen ones. I served this over parmesan couscous with toasted pita bread. Hey, the bf loves it, so that makes it a keeper.
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RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
<p> The next challenge was a freakish fall I took while in New York with my daughter that left me paralyzed and in much pain. I thank God that I am so much better today after more than two years recovery, with total mobility and just some minor pain in my arms and hands. Cooking and communicating here was not really on my priority list. But, I am back in action and ready to cook, take photos, and enjoy this wonderful community of friends.<img title=Laughing src=../tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /></p>
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