Chicken With Garlic, Peppers, & Artichokes (Crock Pot) |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 6 |
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I throw mushrooms in this too if I have any on hand. We have this over hot rice the first night. I add the left-over chicken and veggies to an alfredo sauce and serve it over pasta the next night. Ingredients:
12 garlic cloves, minced |
1 medium onion, chopped |
1 tablespoon olive oil |
1 (8 -9 ounce) package frozen artichoke hearts |
1 sweet red pepper, cut into strips |
1 1/2 cups chicken broth |
1 tablespoon quick-cooking tapioca |
2 teaspoons dried rosemary, crushed |
1 teaspoon finely shredded lemon peel |
1 (1/2 teaspoon) ground black pepper |
1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs chicken thighs |
Directions:
1. In small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, 5 minutes, or until tender.
2. In 4 quart slow cooker combine the frozen artichoke hearts, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, and black pepper. Add chicken; spoon garlic mixture over chicken.
3. Cover and cook on low setting for 6 to 7 hours, or on high setting for 3 to 3 1/2 hours.
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