User Manual

ingredients instructions

◊ 1-½ pounds boneless,

skinless chicken breasts

◊ 1 can (14 ounces)

artichoke hearts in water, drained

◊ 1 can (about 14 ounces)

diced tomatoes

◊ 1 small onion, chopped

◊ 1 cup

chicken broth

◊ ½ cup

kalamata olives,

pitted and sliced

◊ ¼ cup

Holland House

White Cooking Wine

◊ 3 tablespoons

quick-cooking tapioca

◊ 1 tablespoon

chopped fresh Italian parsley

◊ 2 teaspoons

curry powder

◊ 1 teaspoon

dried sweet basil

◊ 1 teaspoon

dried thyme

◊ ½ teaspoon

salt

◊ ½ teaspoon

black pepper

Combine chicken, artichokes, tomatoes, onion, broth, olives,

wine, tapioca, parsley, curry powder, basil, thyme, salt and

pepper in CROCK-POT

slow cooker; stir to blend. Cover;

cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.

Herbed Artichoke Chicken

PREP: 5 mins

COOK: 6-8 hr LOW

to 3-4 hr HIGH

SLOW

COOKER

SERVINGS