Ingredients
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2 cups sliced fresh mushrooms
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1 (14 1/2 ounce) can diced tomatoes
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1 cup chicken broth
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1 medium onion, chopped
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1/2 cup sliced pitted ripe olives (or 1/4 cup capers, drained)
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1/4 cup dry white wine or 1/4 cup chicken broth
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3 tablespoons quick-cooking tapioca
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2 -3 teaspoons curry powder
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3/4 teaspoon dried thyme, crushed
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1/4 teaspoon salt
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1/4 teaspoon pepper
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4 cups hot cooked couscous
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1 1/2 lbs boneless skinless chicken breast halves or 1 1/2 lbs boneless skinless chicken thighs
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1 (8 ounce) package frozen artichokes
Instructions
- 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.