Crockpot Artichoke Chicken and Olives

• 1 ½ pounds boneless, skinless, chicken breast cut into bite size pieces
• 2 c. sliced mushrooms
• 15 oz. Can diced tomatoes
• 7.5 oz. Jar marinated artichoke hearts, drained and rinsed
• 1 c. chicken broth or 1 tsp. Bouillon and 1 c. water
• 1 small onion, chopped
• ½ c. pitted black olives, quartered
• 1/4 c. white wine
• 1 Tbsp. Curry powder
• 3/4 tsp. Dried thyme, crushed
• salt and pepper to taste
• 1 ½ Tbsp. Thick N Thin

Put all ingredients except Thick N Thin into crockpot. Stir. Cook on low heat for 7-8 hours or on high heat 3 ½-4 hours. Thicken with the Thick N Thin before serving.