Recipe Review: Herbed Artichoke Chicken

1 1/2 pounds boneless chicken breasts
14 ounces canned tomatoes, drained and diced
14 ounces artichoke hearts, canned in water, drained
1 small onion, chopped
1/2 cup kalamata olives, pitted and sliced
1 cup nonfat chicken broth
1/4 cup dry white wine
3 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 tablespoon fresh Italian parsley, chopped
1 teaspoon sweet basil, dried
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Combine all ingredients in the Crock-Pot. Mix thoroughly.
Cover and cook on low for 6 to 8 hours or on High for 3 ½ to 4 hours or until done.

Source:  Crock-pot.  Serves 4.  5 WW P+

I mad this a while back, served mine over broccoli, Dan had his with garlic bread.  With the leftovers we had it over pasta.  I may try mine over another vegetable or quinoa in the future, although pasta was good.  I picked out all of the olives and let him have them 😉


One thought on “Recipe Review: Herbed Artichoke Chicken

  1. Just connected to your site via Dashboard.

    Always nice to see a WW friendly recipe on wordpress, especially one using a crockpot. My wife enjoys the WW lifestyle, so my cooking /recipes are typically points conscious. Thanks for sharing!

    If you have a moment check out my blog which is a fusion of sports, food recipes, libations and more.


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