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Chicken With Garlic, Peppers, & Artichokes (Crock Pot)

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.

Ready In:
6hrs 10mins
Serves:
Units:

ingredients

directions

  • In small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, 5 minutes, or until tender.
  • 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.
  • Cover and cook on low setting for 6 to 7 hours, or on high setting for 3 to 3 1/2 hours.
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RECIPE MADE WITH LOVE BY

@Sandy in Oklahoma
Contributor
@Sandy in Oklahoma
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"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."
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  1. Ck2plz
    3.5 stars Do not let 12 cloves of garlic scare you. I would add more. This dish needs more flavor. I would bump up the rosemary and lemon a little. This makes a very small amount of THIN liquid/gravy. I would double the sauce. Ii was an average dish but I do not think I will make it again. No reflection upon you Shannon.
    Reply
  2. Sandy in Oklahoma
    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.
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