Italian-Herbed Chicken

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

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Directions:

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.