6 pieces chicken (I usually use chicken thighs)
2 cups fresh sliced mushrooms
1-2 tomatoes, wedges; drain well if canned (diced works well)
9 oz Frozen artichoke hearts (or use fresh if in season!!)
1/2 cup sliced pitted ripe olives
3 Tablespoons quick cooking tapioca
1 cup chicken broth
1 Tablespoon dried Italian seasoning, crushed (or fresh herbs)
2-3 Tablespoons Garlic, mince - that jarred fridge stuff is awesome for fast prep if you don't have a garden
linguine cooked and drained
combine the veggies and sprinkle with tapioca in the crockpot. Place the rinsed, dried chicken pieces on top.
combine the chicken broth and Italian herbs in a bowl. Pour over the chicken
cover, cook on low 7-8 hours; high 3 1/2-4 hours.
makes 4-6 servings (depending on how much my kids are eating at the time!)
serve the chicken and veggies on top of the linguine.
What I like about this recipe the most is that the chicken gets a nice crust on the skin - because it's on top of the food and not buried in the bottom. :) Really looks nice on the plate, too.
I serve Parmesan cheese with it and a salad.