1 can (14 ounces) whole artichoke hearts, drained
1 can (14 ounces) whole mushrooms, divided
12 boneless skinless chicken breasts
1 jar (61/2 ounces) marinated artichoke hearts, with liquid
3/4 cup white wine
1/2 cup balsamic vinaigrette
Hot cooked noodles
Paprika for garnish (optional)
- Spread whole artichokes over bottom of CROCK-POT® slow cooker. Top with half of mushrooms. Layer chicken over mushrooms. Add marinated artichoke hearts with liquid. Add remaining mushrooms. Pour in wine and vinaigrette.
- Cover; cook on LOW 4 to 5 hours.
- Serve over hot cooked noodles. Garnish with paprika, if desired.
Makes 10 to 12 servings
For more recipes to use with your Crock-Pot® slow cooker, buy their official cookbook.
Copyright© 2008 Sunbeam Products, Inc. doing business as Jarden Solutions. All rights reserved. Crock-Pot® is a registered trademark and other names, logos, icons, graphics and marks are trademarks/service marks or registered trademarks/service marks of Sunbeam Products, Inc. or its licensors and may not be copied, imitated or used without prior written permission or Sunbeam Products, Inc.
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