A Gluten-free Crock-Pot recipe
Makes: 6 servings
Ingredients:
1 1/2 pounds boneless skinless chicken breasts
1 can (14 ounces) whole tomatoes, drained and chopped
1 can (14 ounces) artichoke hearts in water, drained
1 cup gluten-free chicken broth
1 small onion, chopped
1 cup kalamata olives, pitted and sliced
1/4 cup dry white wine
3 teaspoons quick-cooking tapaioca
1 teaspoon curry powder
1 tablespoon chopped fresh Italian parsley
1 teaspoon dried sweet basil
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions:
Combine chicken, tomatoes, artichokes, broth, onion, olives, wine, tapioca, curry powder, parsley, basil, thyme, slat and pepper in a Crock-Pot slow cooker; mix well.
Cover; cook on LOW 6 to 8 hours pr on HIGH 3 1/2 to 4 hours.
Tips: For a 5-, 6- or 7- quart Crock-Pot slow cooker, double all ingredients, except the chicken broth and white wine. Increase the gluten-free chicken broth and white wine by one half.
Serving Suggestions: Joan served the meal with rice and peas.
