Source: dLife

A delicious surry-flavored chicken dish with artichoke hearts and olives.

Servings

2 cup fresh mushroom slices
14.5 oz canned unsalted diced tomatoes
1 cup low fat unsalted chicken broth
0.5 cup fresh chopped onion
0.25 cup white wine (or reduced sodium chicken broth)
0.25 cup capers, drained (or 2 1/4 ounces sliced, pitted ripe olives)
2 tsp curry powder
1 tsp salt
0.25 tsp salt
0.25 tsp black pepper
8 oz frozen artichokes hearts
2.5 lb boneless skinless chicken breasts , halved (or thighs)
3 tbsp cornstarch
3 tbsp cold water , cold

1 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.
2 Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours.
3 With a slotted spoon, transfer chicken and artichokes to a serving bowl. Cover with foil to keep warm.
4 If using low heat setting, turn to high heat setting. Combine in a small bowl cornstarch and water. Stir into mixture in cooker. Cover and cook for 15 minutes more or until thickened. Spoon tomato mixture over chicken and artichokes.

Serve with cooked brown rice.