INGREDIENTS

1.5 pounds skinless, boneless chicken breasts

1 can (14 ounces) tomatoes, drained and diced

1 can (14 ounces) artichoke hearts in water, drained

1 small onion, chopped

1/2 cup kalamata olives, pitted and sliced

1 cup nonfat chicken broth

1/4 cup dry white wine

1 tablespoon quick-cooking tapioca

1 teaspoon curry powder

1 tablespoon frest italian parsley, chopped

1 teaspoon dried sweet basil

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper in the slow cooker. Mix thoroughly

cover and cook on Low for 6 to 8 hours or on High for 3.5 to 4 hours or until done

Rating:

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