Ingredients
- 1-1/2 pounds boneless skinless chicken thighs or breasts (I used thighs) (Each piece of chicken should be about 4 ounces each.)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 can (14 ounces) diced tomatoes with juice
- 1 can (14 ounces) quartered artichoke hearts, drained
- ½ cup chopped onion
- ½ cup kalamata olives, pitted and sliced
- 1 cup nonfat chicken broth
- ¼ cup dry white wine
- 1 tablespoon quick-cooking tapioca
- 1 tablespoon chopped fresh Italian parsley
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
Instructions
- Coat the ceramic insert of your slow cooker with cooking spray. Season the chicken with salt and pepper and place the chicken in the slow cooker.
- In a medium size bowl, mix together the tomatoes, artichoke hearts, onion, olives, broth, wine, tapioca, parsley, basil and thyme. Pour mixture over the chicken.
- Cover and cook on LOW, 4 to 6 hours or until fork tender. (Mine were fork tender at 4 hours so I switched the ninja to warm for several hours till dinner.)
Source : allrecipes.com
