Sunday, February 1, 2009

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.

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**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.