A mouth-watering slow-cooker recipe that’s sure to become a new family favorite.Ingredients
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
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
- 4 g