From: Better Homes and Gardens Slow Cooker Favorites Made Healthy
You may want to serve this chicken and vegetable dish in bowls since there’s plenty of flavorful sauce.
Prep Time: 15 minutes Cook time: Low 7 hours, High 3½ hours; plus 15 minutes on High
Slow Cooker Size: 4- to 5-quart
Makes: 8 servings
Ingredients
2 cups sliced fresh mushrooms
1 14½-ounce can diced tomatoes, undrained
1 cup chicken broth
½ cup chopped onion (1 medium)
¼ cup dry white wine or chicken broth
1 2¼-ounce can sliced, pitted ripe olives or 1/4 cup capers, drained
2 to 3 teaspoons curry powder
1 teaspoon dried thyme, crushed
¼ teaspoon salt
¼ teaspoon ground black pepper
1 8- or 9-ounce package frozen artichoke hearts
2½ pounds skinless, boneless chicken breast halves and/or thighs
3 tablespoons cornstarch
3 tablespoons cold water
Directions
- In a 4- 5-quart slow cooker combine mushrooms, undrained tomatoes, the 1 cup broth, onion, wine, drained olives, curry powder, thyme, salt, and pepper. Add artichoke hearts. Place chicken on top; spoon some of the tomato mixture over the chicken.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours. Using a slotted spoon, transfer chicken and artichoke hearts to a serving bowl, reserving tomato mixture in cooker. Cover chicken with foil to keep warm.
- If using low-heat setting, turn to high-heat setting. In a small bowl, stir together cornstarch and water; stir into tomato mixture in cooker. Cover and cook about 15 minutes more or until slightly thickened. Serve tomato mixture over chicken and artichokes.
Nutrition Information per serving
Calories 229,Total Fat 4g, Saturated Fat 1g, Cholesterol 82mg, Sodium 447mg, Carbohydrates 10g, Fiber 3g, Protein 35g, Vitamin A 3%DV, Vitamin C 15%DV, Calcium 7%DV, Iron 11%DV
Healthy Recipes from Friends Forum
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