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

6 serv.

garlic cloves, minced↗12
medium onion, chopped↗1
tablespoon olive oil↗1
(8 -9 ounce) package frozen artichoke hearts1
sweet red pepper, cut into strips↗1
cups chicken broth↗1 1⁄2
tablespoon quick-cooking tapioca1
teaspoons dried rosemary, crushed↗2
teaspoon finely shredded lemon peel1
(1/2 teaspoon) ground black pepper1
lbs boneless skinless chicken breasts or 1 1/2 lbs chicken thighs↗1 1⁄2

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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