Chicken With Artichokes and Olives

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

Chicken With Artichokes and Olives
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

Directions
  1. 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.

  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

  3. Using a slotted spoon, transfer chicken and artichokes to a serving bowl. Cover chicken and artichokes with foil to keep warm.

  4. 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

Servings
8
Nutritional Facts per serving
Calories
229
Fat
4 g
Cholesterol
82mg
Sodium
396mg
Carbohydrates
10g
Protein
35g

chicken chicken/poultry artichoke ultra-low-carb b vitamins low carb dinner main dish gluten free dairy free

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