A friend gave me this recipe with the background that is it a favorite in her house for her whole family. I liked those two words–favorite and family. Cooking something my kids will also like is a plus and makes my life easier.
I like this recipe for several reasons: It was easy to make and the chicken doesn’t have to be cooked first. All bonuses in my opinion. Additionally, I think it took me all of 15 minutes to “make dinner.”
Tara’s Herbed Artichoke Chicken
1 ½ pounds boneless, skinless chicken breasts
1 can (14 ounces) diced tomatoes with only half the liquid drained
1 can (14 ounces) artichoke hearts in water, drained
1 small onion, chopped
½ cup kalamata olives, pitted and sliced
1 can fat-free chicken broth
¼ cup dry white wine
2 tablespoons corn starch
2 teaspoons curry powder
1 tablespoon chopped fresh Italian parsley
1 teaspoon dried sweet basil
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons quick-cooking tapioca
Combine all ingredients in 4 ½ quart slow cooker. Mix well.
Cover and cook on Low 6 to 8 hours or on High 3 ½ to 4 hours, or until chicken is no longer pink in the center.
Notes from my experience
I didn’t use the curry powder. I didn’t have any and forgot to get it at the store.
I have a 6-quart slow cooker, and as I learned with the chocolate caramel pie, size matters. I adjusted my cooking time to 2 hours on High and 4 hours on Low.
I do not use quick-cooking tapioca. It’s left little lumps in some previous recipes, so I used 2 tablespoons of cornstarch.
At the end of our meal, my husband said he loved the new recipe. It was perfect comfort food for a cool night.
Want to know more about my Crock It! Series? You can read all about it here.