Herbed Artichoke Chicken



1 ½ pounds skinless, boneless chicken breasts
1 can (14 oz) diced tomatoes, drained
1 can (14 oz) artichoke hearts in water, drained and sliced into halves if necessary
1 small onion, chopped
½ cup pitted kalamata olives, sliced
1 cup chicken broth
¼ cup dry white wine
1 tablespoon quick-cooking tapioca
1 tablespoon fresh Italian parsley, chopped
1 teaspoon dried sweet basil
1 teaspoon dried thyme leaves
½ teaspoon salt
½ teaspoon freshly ground black pepper
Optional: 1 teaspoon curry powder

Combine chicken and the rest of the ingredients in a slow cooker.  Cover and cook on LOW for 6-8 hours or on HIGH for 3 ½ to 4 hours, or until done.  Serves 6.

I serve it with egg noodles, and crusty, garlicky Italian bread.

Laura