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Chicken With Potatoes, Sun Dried Tomatoes, And Artichokes

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Ingredients
  Red potatoes 1 3⁄4 Pound, scrubbed and thinly sliced
  Sundried tomatoes 3⁄4 Cup (12 tbs), cut (Do Not Rehydrate)
  Garlic pepper 1⁄4 Teaspoon
  Balsamic vinegar 5 Tablespoon
  Skinless boneless chicken breast fillets/Breast halves 6
  Roasted red pepper strips 1⁄2 Cup (8 tbs)
  Canned quartered artichoke hearts 13 3⁄4 Ounce, drained and rinsed (1 Can)
  Drained capers 3 Tablespoon
  Chopped basil 1⁄4 Cup (4 tbs)
Directions

1. Place the potatoes in a 3 1/2- or 4-quart electric slow cooker. Sprinkle 1/2 cup of the sun-dried tomatoes and the garlic pepper over the potatoes. Drizzle on 3 tablespoons of the balsamic vinegar.
2. Cover and cook on the high heat setting 2 hours. Reduce the heat setting to low.
3. Place the chicken breasts on top of the potatoes. Sprinkle the remaining 1/4 cup sun-dried tomatoes, the roasted pepper strips, and the artichoke hearts over the chicken. Cover and cook on low about 3 hours, or until the potatoes are tender and the chicken is cooked through. Drizzle the remaining 2 tablespoons vinegar over the top and garnish with the capers and basil.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Chicken

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