2 C sliced fresh mushrooms
14.5 oz can whole tomatoes, drained
6 oz jar marinated artichoke hearts, undrained
2.5 oz can sliced, pitted ripe olives, drained
3 T quick cooking tapioca
2.5 lbs chicken, skinned
1 T dried Italian seasoning (I used Tuscan seasoning.)
1/2 t salt (I used Hawaiian Black Lava Salt I bought in Kauai last week.)
3/4 C chicken broth
1/4 C dry white wine or chicken broth
approx 19g carbs per serving - approx 4 servings
In a slow cooker combine mushrooms, tomatoes, artichokes and olives. Sprinkle with tapioca. Place chicken on top and sprinkle with seasoning and salt. Add broth and wine. Cover and cook on low heat for 7-8 hours or on high heat for 3.5 to 4 hours.
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