Chicken with Artichokes and Olives - TLS Recipe
2 cups sliced fresh mushroom
14 1/2-ounce can diced tomatoes, undrained
1 cup reduced-sodium chicken broth
1/2 cup chopped onion (1medium)
1/4 cup dry white wine or reduced-sodium chicken broth
1 2-1/4ounce can sliced, pitted ripe olives or 1/4 cup capers, drained
2 to 3 teaspoons curry powder
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 8 or 9 ounce package frozen artichoke hearts
2-1/2 pounds skinless, boneless chicken breasts halves and/or thighs
3 tablespoons cornstarch
3 tablespoons cold water
Directions
In a 4 to 5-quart slow cooker combine mushrooms, undrained tomatoes, chicken broth, onion, wine, olives, curry powder, thyme, salt, and pepper, Add artichoke hearts. Place chicken on top; spoon some of the tomato mixture over the chicken. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Using a slotted spoon, transfer chicken and artichokes to a serving bowl. Cover chicken and artichokes with foil to keep warm.
If using low-heat setting, turn to high heat setting. In a small bowl combine cornstarch and water. Stir into mixture in cooker. Cover and cook about 15 minutes more or until thickened. Spoon tomato mixture over chicken and artichokes.
Nutritional Facts (Per Serving)
Calories 229
Fat 4 g
Cholesterol 82mg
Sodium 396mg
Carbohydrates 10g
Protein 35g
Servings: 8
TLS Recipe