Shelly's Recipe

ROSEMARY CHICKEN - Crock pot

Category: Chicken

Non stick cooking spray
1 1/2 lbs skinless, boneless chicken breasts and thighs
8 or 9 oz pkg frozen artichoke hearts
1/2 chopped onion
4 cloves garlic, minced
1/2 cup reduced-sodium chicken broth
2 tsp dried rosemary, crushed
1 tsp finely shredded lemon peel
1/2 tsp black pepper
1 tbsp cornstarch
1 tbsp cold water
Lemon wedges (optional)

Coat an unheated large non-stick skillet with nonstick cooking spray. Preheat over medium heat. Brown chicken, half at a time, in hot skillet.

In a 3 1/2 to 4 quart crock pot combine frozen artichoke hearts, onion, and garlic.

In a small bowl combine chicken broth, rosemary, lemon peel, and pepper. Pour over vegetables in crock pot. Add browned chicken; spoon some of the artichoke mixture over the chicken. Cover and cook on LOW-heat setting for 6 to 7 hours or on HIGH-heat setting for 3 to 3 1/2 hours.

Using a slotted spoon, transfer chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil; keep warm.

If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl combine cornstarch and the cold water. Stir into liquid in crock pot. Cover and cook about 15 minutes more or until slightly thickened. Spoon sauce over chicken and artichokes. If desired, serve with lemon wedges.