Mediterranean Crock Pot Chicken

I should probably preface this entire post with the fact that I love my husband and my life has been infinitely happier since the day I met him. (This way he can't get mad at me when I talk smack about him next.)

But let's be honest... Husbands can be like children sometimes. They put their dirty laundry on the floor 6 inches away from the dirty clothes hamper. They can't seem to remember where they put their hat, or their shoes, or their favorite camouflage shorts. They complain when they get boo boos. And they don't like trying "new" foods, especially when said "new" foods contain healthy vegetables that may not have been in their food repertoire for the last 30 odd years (read: artichokes, mushrooms and olives).

Now, this Mediterranean crock pot chicken dish has been on my mind for weeks. I put it on my weekly meal plan forever ago. I bought all the ingredients for it, like, months ago. Mike heard about it lots of decades ago. And every night when he asked me what we were going to have for dinner, and I said, "I could make that Mediterranean chicken", he made a stink face and suggested something different.

Well, I finally made an executive decision and threw this in the crock pot one morning last week without receiving prior approval from hubby. Mwua ha ha ha. 

And all I can say is, my overall right/wrong record increased by one more right that night. When he walked in the front door and said, "Wow, something smells really good!", there's a slim chance I gloated. I can't say for sure though. 

But needless to say, Mike LOVED this dinner. It's FULL of flavor and so quick and easy to make. Hey, maybe you can even trick your kids into eating it too!

Printable Recipe HERE.

1 1/2 - 2 pounds skinless, boneless chicken breasts or thighs
2 cups sliced fresh mushrooms
1 14 1/2 ounce can diced tomatoes
1 12 ounce jar Delallo artichoke hearts
2 cups low sodium chicken broth
1 medium yellow onion, chopped
1/2 cup sliced pitted ripe olives, drained
1/4 cup dry white wine
2 tablespoons curry powder
1 teaspoon cayenne powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
Couscous and parsley for serving, if desired

In a 3 1/2 - 4 quart slow cooker, combine the mushrooms, diced tomatoes and juices, artichoke hearts, chicken broth, onion, olives, white wine, curry powder, cayenne powder, thyme, salt and pepper. Stir to combine.

Trim the chicken of any excess fat and add to the slow cooker.

Cover and cook on the low setting for 7 to 8 hours.

Serve with hot cooked couscous and garnish with fresh parsley, if desired.