Chops or Chicken With Prosciutto and Artichoke in Cream Sauce

Bold, Italian flavor that's sure to please. Low carb on it's own, but for those not low carbing this goes great over fettuccine.

• Ready In: 8 hrs 10 mins
• Serves: 5

Ingredients

• 14  ounces artichoke hearts (drained if from a can or thawed if frozen, rinsed & quartered either way)
• 4  ounces mushrooms, sliced
• 2  tablespoons olive oil
• 1⁄2 onion, thinly sliced
• 1⁄2 teaspoon pepper
• 1  teaspoon garlic powder
• 1⁄2 teaspoon cayenne pepper
• 1  teaspoon oregano
• 2  tablespoons white wine
• 4  ounces prosciutto, chopped
• 2  lbs boneless pork chops or 2  lbs boneless skinless chicken thighs, trimmed of fat
• 1⁄4 cup heavy cream
• 1⁄4 cup romano cheese, grated
• 1⁄4 cup mozzarella cheese, shredded

Directions

1. Mix all ingredients except for the cream and cheese in the crockpot (making sure that the chops are lying flat in the pot).
2. Cover and cook on LOW for 8 hours.
3. Remove the porkchops from the crockpot; mix the cream and cheese with the juices and vegetables remaining in the pot.
4. Return the chops to the pot and coat with sauce.