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Chicken with Artichoke Hearts and Olives
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 7 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 233.0
Total Carbs 8.9 g
Dietary Fiber 2.7 g
Sugars 2.1 g
Total Fat 2.7 g
Saturated Fat 0.6 g
Unsaturated Fat 0.5 g
Potassium 505.2 mg
Protein 39.7 g
Sodium 649.1 mg
Dietary Exchanges
, 1 1/2 Vegetables , 5 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  fresh mushroom slices
14 1/2 oz  canned unsalted diced tomatoes
1 cup  low fat unsalted chicken broth
0 1/2 cup  fresh chopped onion
0 1/4 cup  white wine
0 1/4 cup  capers, drained
2 tsp  curry powder
1 tsp  salt
0 1/4 tsp  salt
0 1/4 tsp  black pepper
8 oz  frozen artichokes hearts
2 1/2 lb  boneless skinless chicken breasts
3 tbsp  cornstarch
3 tbsp  cold water
  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.

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