I made this one last week but last week is a blur!! If you are looking for something a little different for dinner, this is it! It was delicious! Salty and tasty. This one is crazy easy to do too!
Combine 1 1/2 lbs of boneless skinless chicken breasts, 14 oz drained diced tomatoes, 14 oz artichoke hearts, 1 diced small onion, 1 cup of chicken broth, 1/2 cup of kalamata olives, 1/4 cup of dry white wine, 3 Tbsp quick cooking tapioca, 1 Tbsp chopped fresh parsley, 2 tsp curry powder, 1 tsp dried sweet basil, 1 tsp dried thyme, 1/2 tsp salt and 1/2 tsp black pepper in crockpot. I prefer the fire roasted diced tomatoes. There is so much more depth of flavor in them. We don't drink much white wine, so I used a Chardonnay that we happened to have on hand. But use any dry white that you like to drink. I used Mezzata pitted kalamata olives, as opposed to canned. They are so much more robust in flavor. I like flat leaf parsley, it has a better texture and is easy to chop.
Stir to combine the ingredients. Cook on low for 6-8 hours or 3 1/2 to 4 hours on High.
The chicken just shreds, no knife needed. The whole family loved it! It makes 8 servings for 219 calories. Definitely will be made again!
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