Meals Matter

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Contributed By: spitner
Adapted from BHG Biggest Book of Slow Cooker Recipes

This hearty stew is low calorie, low fat, easy to prepare, and tastes fantastic!

Ingredients

2 cups Sliced fresh mushrooms

1- 14 1/2 oz Can of diced tomatoes

1 - 14 oz. Can of artichoke hearts, drained

1 cup Chicken stock

1 Medium white or yellow onion, chopped

1 Medium eggplant, peeled and cubed

1 cup Whole pitted black olives

1/4 cup Capers (optional)

1/4 cup White wine or chicken stock

3 t Quick cooking tapioca

3 tsp Poultry seasoning

1 tsp Dried basil or 3 fresh basil leaves, chopped

1/4 tsp Salt

1/4 tsp Pepper

1 1/2 pounds Chicken breasts, boned and cubed

4 cups Cooked risotto, rice, or couscous

Preparation

Combine the first 9 ingredients in a 3 1/2 to 4 quart crock pot. Stir in the tapioca and seasonings. Add the chicken on top, sppon some of the tomato mixture over the top of the chicken.

Cover and cook on low heat for 7 - 8 hours or on high heat for 4 hours. Serve over hot cooked risotto or rice or couscous, according to your preference.

Cook's Notes

Each time you lift the lid on the crock pot to look at the food or stir it, you should add approximately 20 extra minutes of cook time.

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