No picture! Sorry!
Ingredients:
12 cloves garlic, minced
1/2 c. chopped onion
1 T. olive oil or cooking oil
1 8-9 oz. package frozen artichoke hearts
1 red sweet pepper, cut into strips
1/2 c. chicken broth
1 T. quick-cooking tapioca
2 t. dried rosemary, crushed
1 t. finely shredded lemon peel
1/2 t. black pepper
1 1/2 lb. skinless, boneless chicken breast halves or thighs
4 c. hot cooked brown rice
Recipe:
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 4-qt 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 3-3.5 hours on high. Serve with rice.
Rating: 3 of 5
This isn't a terrible recipe at all. I liked it, but I felt there was a certain something missing. Like....it needed more spice or something. Somewhat of a bland dish. Super easy though. I love crockpot meals. This recipe does make the chicken super tender, so I ended up kind of shredding it as a pulled in out of the crockpot. I would probably make this again.
Source: Better Homes and Gardens, p. 239
