Crock It! Tara’s Chicken


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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

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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

What’s Next

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.

Thanks Tara!

Want to know more about my Crock It! Series?  You can read all about it here.

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