Recipe submitted by Crystal

 

 
Ingredients:

1 ½ pounds skinless, boneless chicken breasts
1 can (14 ounces) tomatoes, drained and diced
1 can (14 ounces) artichoke hearts in water, drained
1 small onion, chopped
½ cup kalamata olives, pitted and sliced
1 cup nonfat chicken broth
¼ cup dry white wine
1 tablespoon quick-cooking tapioca (optional, I never put this in)
1 teaspoon curry powder
1 tablespoon fresh Italian parsley, chopped
1 teaspoon dried sweet basil
1 teaspoon dried thyme leaves
½ teaspoon salt
½ teaspoon freshly ground black pepper

 
Directions:

Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper in the Crock-Pot® slow cooker. Mix thoroughly.

Cover and cook on low for 6 to 8 hours or on High for 3 ½ to 4 hours or until done.