1jar (14 oz)artichoke hearts marinated in herbs and oil, drained
1smallonion, chopped
1/2cupkalamata olives, pitted
1cupfat-free vegetable broth
1/4cupdry white wine
3tablespoons quick-cooking tapioca
2 teaspoons curry powder
1teaspoon eachdried basil, dried thyme and garlic salt with parsley
1tablespoon chopped fresh Italian parsley
salt and pepper, to taste
Instructions
Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, basil, thyme, garlic salt with added parsley, chopped parsley, salt and pepper in Crock Pot slow cooker.
Cover; cook on Low 6-8 hours or on High 3-4 hours.
Tip: Double all ingredients except for the broth and white wine if using a 5-6 quart slow cooker. Increase the vegetable broth and wine by one half.