This recipe is for Chicken with Artichokes and Olives, I had gotten if from “Best of Diabetic Connect Low-Carb Recipes”. Even if you aren’t diabetic, these recipes would be a nice change. A way to lighten up your everyday evening meals.
Chicken with Artichokes and Olives Recipe
Chicken with Artichokes and Olives
2 cups sliced fresh mushroom
14 ½ oz. can diced tomatoes, undrained
1 cup reduced-sodium chicken broth
½ cup chopped onion (1 medium)
¼ cup dry white wine or reduced-sodium chicken broth
1 2 ¼ oz. can sliced, pitted ripe olives or ¼ cup capers, drained
2 to 3 tsp. curry powder
1 tsp. dried thyme, crushed
¼ tsp. black pepper
1 8 or 9 oz. package frozen artichoke hearts
2 ½ Lb. skinless, boneless chicken breasts halves and/or thighs
3 Tbsp. cornstarch
3 Tbsp. cold water
In a 4 to 5 quart slow cooker combine mushrooms, undrained tomatoes, chicken broth, onion, wine, olives, curry powder, thyme, salt and pepper. Add artichoke hearts. Place chicken on top; spoon some of the tomato mixture over the chicken.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 ½ to 4 hours. Using a slotted spoon, transfer chicken and artichokes to a serving bowl. Cover chicken and artichokes with foil to keep warm.
If using low-heat setting, turn to high-heat setting. In a small bowl combine cornstarch and water. Stir into mixture in cooker. Cover and cook about 15 minutes more or until thicken. Spoon tomato mixture over chicken and artichokes. 8 servings
(Recipe for Chicken with Artichokes and Olives came from Best of Diabetic Connect “Low-Carb Recipes”)
Speak Your Mind