Prep: 15 minutes plus cooking
Yield: 6 servings
2 cups mushrooms, sliced
1 (14 1/2 oz.) can tomatoes, whole, drained and cut up
1 (6 oz.) jar artichoke hearts, marinated
1 (2 1/2 oz.) can olives, pitted and sliced, drained
3 Tbs tapioca, quick-cooking
2 lbs chicken thighs and/or drumsticks, skinned
1 Tbs Italian seasoning, dried and crushed
1/2 tsp salt
3/4 cup chicken broth, reduced sodium
1/4 cup wine, dry white
In a 3½ - 4 quart slow cooker combine the mushrooms, tomatoes, undrained artichoke hearts, and olives. Sprinkle with tapioca. Place the chicken pieces over the vegetables. Sprinkle with Italian seasoning and salt. Add chicken broth and white wine. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours.
Tips & Tricks:
White grape juice can be used in place of white wine, this makes a slightly sweeter sauce. However if you use wine, after so many hours of cooking the alcohol cooks out. In place of artichokes, you can use chopped pimiento olives. I use boneless skinless chicken thighs-this saves me time serving to my kids because I don't have to debone their chicken.
How Kids Can Help:
Wipe mushrooms with a damp cloth to clean
Slice mushrooms in an egg slicer
Drain olives and tomatoes in a colander
Measure & dump seasoning
112.9 calories; 18% calories from fat; 2.4g total fat; 45.4mg cholesterol; 345.4mg sodium; 358.4mg potassium; 8.8g carbohydrates; 2.0g fiber; 0.9g sugar; 6.8g net carbs; 13.0g protein.