3 lbs boneless, skinless chicken breasts
28 oz canned whole tomatoes, do not drain, chop very roughly (or use sliced)
28 oz canned artichoke hearts, cut in half (or buy them pre-cut)
2 large sweet onions, chopped
1/2 cup kalamata olives, pitted, chopped roughly (about 28 olives)
1/4 cup rice vinegar (originally white wine vinegar)
1 Tbsp tomato chicken bouillon powder
1 Tbsp (heaping) curry powder
2 tsp dried basil
2 tsp dried thyme
2 Tbsp (or more) minced garlic [addition for next time]
Put the onion in the bottom of you crock and top with chicken and then the other ingredients. Cook on high for 6 hours.
When you stir it the chicken should fall to shreds with minimal prodding. Serve over whatever seems appealing (rice, couscous, pasta...).
Note that I tend to leave out salt and pepper when I cook things in the crock if it seems like they might already be in other ingredients (in this case the bouillon and the curry powder) so season to taste.