Chicken Artichoke with Capers

• 14- 1/2 ounces, weight Canned Diced Tomatoes, Undrained
• 2 cups Chicken Broth
• 1/2 cups Onion, Chopped
• 1/2 cups Dry White Wine
• 1/4 cups Capers, Drained
• 3 teaspoons Curry Powder
• 1 teaspoon Dried Thyme
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Pepper
• 15 ounces, weight Canned Artichoke Hearts, Drained
• 2- 1/2 pounds Skinless, Boneless Chicken Breast and/or Thighs
• 3 Tablespoons Cornstarch
• 3 Tablespoons Cold Water

1. In a 4-5 quart slow-cooker combine undrained tomatoes, broth, onion, wine, drained capers, curry powder, thyme, salt and pepper.
2. Then add artichokes.
3. Place chicken on top and spoon some of the artichoke mixture over the chicken.
4. Cover and cook on a low-heat setting for 7-8 hours or on a high-heat setting for 3 1/2-4 hours.
5. After cooking is done, in a small bowl, stir together cornstarch and water.
6. Stir into the artichoke and chicken mixture in the slow-cooker.
7. Cover and cook on a high-heat setting for about 15 minutes more or until slightly thickened.
8. Serve over basmati rice for a complete meal.

tomatoes, chicken broth, onion, white wine, capers, curry, thyme, salt, ground pepper, hearts, chicken, cornstarch, water

Taken from tastykitchen.com/recipes/main-courses/chicken-artichoke-with-capers/ (may not work)