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Rachael Ray's 30-Minute Healthy Recipes

Saucy Artichoke and Mushroom Chicken - Crock Pot


* 1 (14 oz) can artichoke hearts whole, drained
* 1 (14 oz) can mushrooms, drained and divided in half
* 6 chicken breasts, boneless and skinless
* 1 (6.5 oz) jar marinated artichoke hearts including juice
* 1 C white wine
* 1/2 C balsamic vinegar


1. Lay the plain artichokes into the bottom of the crock pot.
2. Place half of the mushrooms over the artichokes.
3. Lay the chicken breasts over the top of the other ingredients.
4. Place the marinated artichoke hears along with the juice into the crock pot.
5. Cover with the remaining half of the mushrooms.
6. Whisk the wine and vinegar together in a small bowl.
7. Pour the sauce into the crock pot.
8. Cook covered on low for 6 hours or until the chicken juice run clear.


I'm always tempted by those pretty little jars of artichoke hearts, but never knew what to do with them, besides eat them right out of the jar! Now that I've discovered this tasty little crock pot meal, I can shop for artichoke hearts to my hearts desire!

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