Herbed artichoke chicken

I'm going to try something new this week. Let's see if it works! I normally do each entry a week at a time. Instead I'm going to break it down by each day. Means more entries but also it's easier to locate a favorite recipe.
Monday
1 1/2 pounds of chicken thighs, bone in for extra flavor
1 can (14 oz) tomatoes, drained and diced
1 can (14 oz) artichoke hearts in water, diced
1 small onion, chopped
1/2 cup kalamata olives, pitted and sliced
1 cup fat free chicken broth
1/4 cup white wine
3 tbsp quick cooking tapioca
2 tsp curry powder
1 tbsp chopped fresh italian parsley
1 tsp dried sweet basil
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper
1. Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper in crockpot or slow cooker. Mix thoroughly.
2. Cover, cook on low for 6-8 hours or on high for 3 1/2 to 4 hours or until chicken is no longer pink in center.Serve with pasta and bread to soak up any of the tomato chicken broth!