Herbed Chicken and Rice

Servings:  4-6

Ingredients:
2 to 2 1/2 pounds Chicken Breasts, Thighs, and/or legs, skinned
2 Cups Sliced Fresh Mushrooms
1 14 1/2 oz can tomato wedges, drained
1 9 oz package frozen artichoke hearts
1/2 cup sliced pitted ripe olives
3 tablespoons quick-cooking tapioca
3/4 cup chicken broth
1/4 cup dry white wine or chicken broth
1 T. dried Italian seasoning, crushed
8 oz Cooked Rice

Instructions:
1. Rinse chicken' pat dry. Set chicken aside.

2. In a 3 1/2 or 4 quart crockery cooker combine the mushrooms, tomato wedges, frozen artichoke hearts, and olives. Sprinkle with tapioca. Place the chicken pieces atop the vegetables.

3. In a bowl combine the chicken broth, white wine, and Italian seasoning. Pour over the chicken.

4. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.