In a 3-1/2- or 4-quart slow cooker combine the mushrooms, undrained tomatoes, frozen artichoke hearts, broth, onion, olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken; spoon some of the tomato mixture over the chicken.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If desired, serve with hot cooked rice. Makes 6 servings.