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Return to browsing category: Crock Pot Cooking

Garlic Chicken with Artichokes by Danielle Dewey serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Twelve cloves of garlic may sound like alot but garlic's flavor mellows as it slowly cooks.

Ingredients:

12 Cloves

Garlic

1/2 Cup

Chopped Onion (1 Medium)

1 Tablespoon

Olive Oil

1 Package

8-9 OZ Package Frozen Artichoke Hearts

Red Sweet Pepper, Cut Into Strips

1/2 Cup

Chicken Broth

1 Tablespoon

Quick-Cooking Tapioca

2 Teaspoons

Dried Rosemary, Crushed

1 Teaspoon

Finely Shredded Lemon Peel

1/2 Teaspoon

Black Pepper

1 1/2 Pounds

Skinless, Boneless Chicken Breast Halves or Thighs

4 Cups

Cooked Noodles

Directions:

1. In a small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, about 5 minutes or until tender. In a 3 1/2- or 4-quart crockery cooker combine the garlic mixture, frozen artichoke hearts, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, and black pepper. Add chicken; spoon some of the garlic mixture over chicken.

2. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3 to 3 1/2 hours. Serve with noodles.

Page 239
Better Homes & Gardens New CookBook Limited Edition

Categories:

Crock Pot Cooking
Low Fat
Main Dishes
Poultry
Vegetables