Crock Pot in May!

I usually find that I think of using my crock pot in the fall and winter when I'm wanting some cozy dishes that cook all day. Today, it was 85 degrees here in Ann Arbor but I still pulled out the crock pot this morning for two reasons: I was going to be gone until right before dinner time and I wanted to make a slow baked dinner but didn't want the oven on all day heating up the kitchen. Crock pot to the rescue!

This is a pretty tasty chicken stew and is nice served over brown rice.

Artichoke Chicken and Olives

pkg of chicken thighs
1 can diced tomatoes
1 pkg frozen artichoke hearts
1 cup chicken stock
1/4 cup white wine
1 medium onion chopped
1/2 cup sliced Nicoise olives or 1/4 cup of capers, drained
1 red pepper, chopped
3 t curry powder
1 t dried thyme
1/4 t salt
1/4 t pepper

In the crock pot, combine all the ingredients except the chicken and the red pepper. Stir well. Add the chicken and mix well to get it covered. Cover,  and cook on low setting for 7 to 8 hours. During the last hour, add the red pepper and turn to high and cook for last hour.