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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (433g) Recipe makes 6 servings |
||
| Calories 334 | ||
| Calories from Fat 31 | (9%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.5g | 5% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 569mg | 23% | |
| Potassium 772mg | 22% | |
| Total Carbohydrate 40.1g | 13% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 4.2g | ||
| Protein 33.6g | 67% | |
Crock Pot Artichoke, Chicken and Olives
By: Geema
Feb 6, 2004
Do you want something different in a crock pot recipe...this is it. The fresh Mediterranean flavors are a treat and so is the couscous.
SERVES 6
Ingredients
- 1 1/2 lbs boneless skinless chicken breast halves or boneless skinless chicken thighs
- 2 cups sliced fresh mushrooms
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (8 ounce) package frozen artichokes
- 1 cup chicken broth
- 1 medium onion, chopped
- 1/2 cup sliced pitted ripe olives (or 1/4 cup capers, drained)
- 1/4 cup dry white wine or chicken broth
- 3 tablespoons quick-cooking tapioca
- 2-3 teaspoons curry powder
- 3/4 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups hot cooked couscous
Directions
1
Rinse chicken& set aside.2
In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives,& wine/broth.3
Stir in tapioca, curry powder, thyme, salt,& pepper.4
Add chicken.5
Spoon some of the tomato mixture over chicken.6
Cover& cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.7
Serve with hot cooked couscous.8
Serves 6.
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- Course > Main Dish > Stews
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make
- Preparation > Simple
- Preparation > Equipment > Crock-Pot
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: NurseJaney
On Jul 6, 2008
Have had this in my old binder for a long time, but never thought to see if it were here. It is a good "casual" company preparation, and all of the flavors everyone enjoys. It is also forgiving of ingredient adjustments, depending on taste and availability. I personnally prefer the jars of marinated artichoke hearts — they are not as fibrous, and when drained, do not affect the total taste. Thanks for posting, Geema
From: Chef #503743
On Jun 24, 2008
I had no wine or tapioca, so i had to leave them out and i just noticed i completly forgot to add the thyme. I did use olives and capers and it was an excellent meal. The flavors are perfect and next time i will use the wine cause it's sure to only improve this already great recipe.
From: ~*~BethCooks~*~
On Feb 28, 2004
My husband loves anything curry! And I love anything that's easy! This is IT! We loved it! I used a combination of skinless, boneless chicken breasts and thighs, because we like some dark meat. I also used the olives AND capers, simply because I love capers. But because of that addition, I didn't add any extra salt, as my capers were the great big salty kind. It was lovely over the couscous! A must try for Mediterranean style food lovers!
From: sarikat
On Feb 25, 2004
Wow, this was wonderful! The flavor was subtle but delicious, and the chicken was so moist it just flaked apart. I did add about 1/2 tbsp. hungarian paprika, and I added marinated artichoke hearts at the end since I couldn't find frozen ones. I served this over parmesan couscous with toasted pita bread. Hey, the bf loves it, so that makes it a keeper.
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