1. Put chicken breasts in bottom of Crock Pot.
2. Put frozen Artichoke hearts on top of chicken. Chop Portabello's into cubes and add. Mince garlic and add.
3. In a bowl pour in the chicken stock. Add envelope of Powdered Hollandaise Sauce and whisk to combine. Add juice of 1 lemon, Rosemary and Salt and pepper. Add to crock pot.
4. Cover and cook on low 6-8 hours or high 4-6 hours.
5. When done remove chicken and Veggies with a slotted spoon onto plate and cover with foil to keep warm. Turn to high and whisk sour cream into juices in crock pot. Let simmer 15 minutes and serve.