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Mediterranean Chicken Bake (Slow Cooker)
Marla Hingley
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Ingredients
1 ½
lbs
boneless skinless chicken breasts
14
oz
canned whole tomatoes
hand crushed
14
oz
canned artichoke hearts
drained
1
medium onion
finely chopped
½
cup
Kalamata olives
sliced
1
cup
GF chicken broth
¼
cup
white wine
3
Tbsp
quick-cooking tapioca
if freezing, add this only on cook day
2
tsp
curry powder
1 ½
Tbsp
Italian seasoning
½
tsp
salt
½
tsp
pepper
Instructions
Toss all ingredients together and place in slow cooker.
Cook 6-8 hours on low, and 3-4 hours on high.
Serve with a toasted GF baguette to soak up all the delicious juices.
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