Crock Pot Artichoke, Chicken And Olives

• 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

1. Rinse chicken& set aside.
2. In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives,& wine/broth.
3. Stir in tapioca, curry powder, thyme, salt,& pepper.
4. Add chicken.
5. Spoon some of the tomato mixture over chicken.
6. Cover& cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
7. Serve with hot cooked couscous.
8. Serves 6.

chicken, mushrooms, tomatoes, artichokes, chicken broth, onion, olives, white wine, quickcooking tapioca, curry powder, thyme, salt, pepper, couscous

Taken from www.food.com/recipe/crock-pot-artichoke-chicken-and-olives-83260 (may not work)