ngredients
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)
Directions
1. 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.
2. Cover; cook on LOW 4 to 5 hours.
3. Serve over hot cooked noodles. Garnish with paprika, if desired.
Makes 10 to 12 servings
