Crockpot Artichoke, Chicken and Olives RecipeOrigin: America Period: Traditional |
Ingredients:
675g skinless, boneless, chicken breasts and/or thighs 
Crockpot Artichoke, Chicken and Olives Preparation:Method:Combine the mushrooms, tomatoes (with juice), artichoke heart, chicken stock, onion, olives and wine in a large (at least 3.5l) crockpot. Stir-in the tapioca, curry powder, thyme, salt and black pepper then add the chicken. Spoon a little of the stock over the chicken then cover and cook on low for between 7 and 8 hours (or high from between 3 1/2 and 4 hours). Serve hot on a bed of steamed couscous. |
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