Ingredients

• 1.5 pounds boneless and skinless chicken breasts
• 14 oz can of tomatoes (drained and diced)
• 14 oz can of artichoke hearts in water (drained)
• 1 small onion (chopped)
• 1/2 cup kalamata olives (pitted and sliced)
• 1 cup fat-free chicken broth
• 1/4 cup dry white wine
• 3 tablespoons quick-cooking tapioca
• 2 teaspoons curry powder
• 1 tablespoon fresh Italian parsley
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Steps

1. Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper, in a 4 to 7 quart slow cooker. Mix thoroughly
2. Cover; cook on LOW for 6 to 8 hours or on HIGH for 3.5 to 4 hours or until chicken is no longer pink