Artichoke Chicken and Olives

1 1/2 lbs chicken breast halves without skin
2 cups sliced mushrooms
15 ounces canned diced tomatoes
9 ounces frozen artichoke hearts
1 cup chicken broth
1 medium onion, chopped
1/2 cup pitted black olives, sliced
1/4 cup dry white wine
3 Tbs quick cooking tapioca
3 tsp curry powder
3/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
4 cups couscous or rice -- cooked

Rinse chicken; set aside. In crockpot, combine mushrooms,
undrained tomatoes, frozen artichoke hearts, chicken
broth, onion, olives, and wine. Stir in tapioca, curry
powder, thyme, salt, and pepper. Add chicken; spoon some
of the tomato mixture over the chicken.

Cover: cook on low heat for 7 to 8 hours or on high heat
for 3 1/2 to 4 hours. Serve with hot cooked couscous or
favorite rice.






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