Crock Pot Artichoke Chicken
- Ready In:
- 8hrs 10mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1 (14 ounce) can tomatoes, drained and diced
- 1 (14 ounce) can artichoke hearts, drained
- 1 small onion, chopped
- 1⁄2 cup kalamata olive, chopped
- 1 cup chicken broth
- 1⁄4 cup dry white wine
- 3 tablespoons quick-cooking tapioca
- 1 tablespoon fresh Italian parsley, chopped
- 1 teaspoon dried sweet basil leaves
- 1 teaspoon dried thyme leaves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
directions
- Combine all the ingredients in the slow cooker. Mix thoroughly. Add artichokes 30 minutes before you serve.
- Cover; cook on Low for 6 to 8 hours or on High 3 1/2 to 4 hours.
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Reviews
-
This was good but my husband didn't care for it at all. He quickly picked up on the curry powder and thought it was a strange addition to a Mediterranean-type dish. I happened to like it, I thought it added another layer to the dish. One thing, if I made this again, I'd add the artichoke hearts midway through cooking. Mine came out a little mushy.
RECIPE SUBMITTED BY
I am a homeschooling mother of 8. We have chickens, goats and emus, as well as a year round veggie garden.
My children help me cook most of the time, so I tend to look for recipes that are kid friendly and don't take a ton of time to prep.
We are a mostly Feingold/Organic family and my main focus is good for you foods, but easy to make with a flair or twist.
I experiment a lot with known recipes and I have come up with some amazing ones over the years and love to share with others.
My ultimate cake right now is the german chocolate carob cake. My goal in life was to find the perfect sticky toffee pudding recipe. I have now found it in Carol's Sticky Toffee Pudding. This is the most amazing dessert (next to my carob cake) I've ever tasted.