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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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