Friday, January 27, 2012

Chicken with Artichokes and Olives

This year for Christmas I got one of my favorite kitchen beloved crock pot!!!  I have always loved the smell of a house when you walk in and you can smell the beautiful aroma of vegetables and meat simmering all day long!  It smells like makes makes me happy!

As you can imagine, over the years, as I sat crock pot-less, I envied the recipes people would make from such cook books as "Fix It and Forget it!"....Maybe I was just jealous that they had that cookbook...what a freaking amazing commercial, the cookbook was sure to be a hit!  But I digress!  

Ever since I tore through the wrapping paper of that big box on Christmas Day I have been searching far and wide, from Pinterest to The Pioneer Woman, to find as many crock pot recipes as I could!  Alas, I have compiled an arsenal of recipes that will make my home smell like heaven after a long days work....for some reason I just had the image of my chihuahua, Annie, sitting on the couch with an apron on as I come home from work looking like she just slaved over the meal all day while the aroma emanating from the house makes my mouth water.  That's not weird, right?  Oh well, I think it is too late for that!

With some friends coming over for dinner the other night, I thought it would be the perfect opportunity to try one of my new found recipes!  Here was crock pot recipe #1!

Chicken with Artichokes and Olives
1 1/2 lbs boneless skinless chicken breast halves and/or thighs
2 cups sliced fresh mushrooms
1 can diced tomatoes-14 1/2 oz.
1 package frozen artichokes 8 or 9 oz.
1 cups chicken broth
1 medium onion chopped
1 cup whole pitted ripe olives, drained
1 jar whole green olives, drained
1/4 cup capers, drained
1/4 cup dry white wine 
3 tablespoons quick-cooking tapioca
3 teaspoons curry powder 
3/4 teaspoon dried thyme crushed
1/4 teaspoon  salt
1/4 teaspoon  freshly ground black pepper
Rinse chicken, set aside. In a 3 1/2 or 4 quart crockery cooker combine the mushrooms, un-drained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, capers, and wine. 
Stir in tapioca, curry powder, thyme, salt, and pepper. 
Add chicken, spoon some of the tomato mixture over chicken. 
Cover, cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. Serve with hot cooked mashed potoates.
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1 comment:

  1. Um. OMG. I'm making this for the fam this week. I'll report back!!