Herbed Artichoke Chicken

Herbed Artichoke Chicken 

 With winter’s refusal to leave,

Joan once again removed her Crock-Pot from the cupboard

and made this hearty Gluten-Free recipe.

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts
1 can (about 14 ounces) whole tomatoes, drained and chopped
1 can (about 14 ounces) artichoke hearts in water, drained
1 cup gluten-free chicken broth
1 small onion, chopped
1/2 cup kalamata olives, pitted and sliced
1/4 cup dry white wine
3 tablespoon quick-cooking tapioca
2 teaspoons curry powder
1 tablespoon chopped fresh Italian parsley
1 teaspoon dried sweet basil
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

Directions:

1. Combine chicken, tomatoes, broth, onion, olives, wine, tapioca. curry powder. parsley, basil, thyme, salt and pepper in Crock-Pot slow cooker; mix well.
2. Cover; cook on LOW 6 o 8 hours or on HIGH 3 1/2 to 4 hours.

Makes 6 servings.

Tip:

For a 5-, 6- or 7-quart Crock-Pot slow cooker, double all ingredients, except for the chicken broth and white wine. Increase the gluten-free chicken broth and white wine by one half.