Crock Pot Artichoke, Chicken And Olives - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breast halves or 1 1/2 lbs 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 1/4 cup 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

Preparation

Rinse chicken& set aside.
In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives,& wine/broth.
Stir in tapioca, curry powder, thyme, salt,& pepper.
Add chicken.
Spoon some of the tomato mixture over chicken.
Cover& cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
Serve with hot cooked couscous.
Serves 6.