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Herbed Artichoke Chicken

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You can make this easily in the Crockpot/slow cooker or in the oven …. with the former, you end up with more gravy whereas in the oven, it dries up a little more but either way, I can certainly tell you that this is a truly simple yet tasty wholesome meal!

Herbed Artichoke Chicken …. slow-cooked in the Crockpot … a dish I never tire of 😉

Kalamata Olives … these are the canned ones … I normally buy either the vacuumed packed ones or bottled ones …

Most of the ingredients …Kalamata olives, artichokes, parsley, thyme, basil, sago, curry powder, chopped onion, diced canned tomatoes …mix thoroughly in slow cooker or casserole

Seen here, served up with Garlic Bread and Fresh Salad

Any leftovers, we always have it for lunch with some spaghetti the next day  😉



1½ pounds skinless, boneless chicken breasts

1 can (14oz) tomatoes, drained and diced

1 can (14oz) artichoke hearts in water, drained

1 small onion, chopped

½ cup kalamata olives, pitted and sliced

1 cup nonfat chicken broth (or chicken stock made with chicken cube)

¼ cup dry white wine

1 Tbsp quick-cooking tapioca/sago

1 tsp curry powder (add more if you prefer more curry taste)

1 Tbsp chopped fresh Italian parsley

1 tsp dried sweet basil

1 tsp dried thyme

½ tsp salt

½ tsp freshly ground black pepper


  • Combine chicken, tomatoes, artichokes, onion, olives, broth/stock, wine, tapioca, curry powder , parsley, basil, thyme, salt and pepper in slow cooker ….mix thoroughly
  • Cover and cook on LOW 6 – 8 hours or on HIGH 3½  to 4 hours or until done

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