Artichoke Chicken And Olives

Ingredients

• 1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
• 2 c sliced fresh mushrooms
• 1 (14.5 oz) can diced tomatoes
• 1 (8 or 9 oz) pkg frozen artichokes
• 1 c chicken broth
• 1 med onion, chopped
• 1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
• 1/4 c dry white wine or chicken broth
• 3 tbsp quick cooking tapioca
• 2-3 tsp curry powder
• 3/4 tsp dried thyme, crushed
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 c hot cooked couscous

Preparation

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.

Notes

Serve with hot cooked couscous. Serves 6.

Per serving - 345 calories, 6g total fat (1g saturated fat), 60mg cholesterol, 531 mg sodium, 43g carbohydrate (with couscous?), 9g fiber, 30g protein.