Herbed Artichoke Chicken

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.