Oh crock pot, how do I love thee? Let me count the ways…

1) easy

2) tasty

3) kids like it too

4) so very little prep & clean up

Here’s a good recipe from The New Creative Crock Pot Cookbook (2001) by Robin Taylor Swatt (oh thank you Sharon, my MIL, for getting me hooked on slow cooking).  Prep took about 10 minutes.  Throw it in the pot and stir occasionally.  Oh, so easy.

1 1/2 lbs skinless, boneless chicken breasts (in my case 2 breasts)

1-14 oz can of tomatoes, drained and diced

1-14 oz can of artichoke hearts in water, drained

1 small onion, chopped

1/2 cup kalamata olives, pitted and sliced

1 cup nonfat chicken broth

1/4 cup white wine (drink another 2 glasses for yourself)

3 Tbs quick cooking tapioca

2 tsp curry powder

1 Tbs fresh Italian parsley, chopped

1 tsp dried sweet basil

1 tsp dried thyme leaves

½ tsp salt

½ tsp freshly ground black pepper

Combine all the ingredients in the Crock Pot slow cooker. Mix thoroughly. Cover; cook on Low 6-8 hours or on High for 3½-4 hours.  Makes 6 servings; 4 grams of fat per serving.

I served this dish on brown rice with a side of green beans (which were frozen and I simply put in the microwave for 4 minutes).  Also I only cooked the meal in the crock pot for 3 hours and it was just fine and yummy, delicious.

Cheers, friends!

P.S. I’d like to thank The Sister Project for the image that I lifted.  LOVE your site!

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