November 9, 2009
I'm all about the crockpot meals especially for fall/winter season. This was actually in a healthy crockpot recipe book I bought recently. I'm posting with my own modifications so I hope you enjoy it as much as we did. Stephanie, you missed out on this awesome meal last week! But I'm sure I won't have any problem making it just for you soon. :-)
2 c chicken broth
1/2 c chopped onion (1 medium)
1/4 c dry white wine or chicken broth
1/4 capers, drained
2-3 tsp curry powder
1 tsp dried thyme
1/4 tsp salt
1/4 tsp ground pepper
1 (8-9oz) pkg frozen artichoke hearts or you can use 1 (15oz) can, drained
2 1/2 lbs skinless, boneless breast halves and/or thighs
3 tbsp cornstarch
3 tbsp cold water
**Long grain white rice, cooked as directed on package
In a 4-5 quart slow cooker combine, 2 c broth, onion, wine, drained capers, curry powder, thyme, salt and pepper. Add artichoke hearts. Place chicken on top; spoon some of the artichoke mixture over the chicken.
Cover and cook on low-heat setting for 7-8 hours or on high-heat for 3 1/2-4 hours.
If using low-heat setting, turn to high-heat setting. In a small bowl stir together cornstarch and water; stir into artichoke mixture in slow cooker. Cover and cook for about 15 minutes more or until slightly thickened. **I served over steamed long-grain rice to make it a more complete meal.
at 7:17 PM