Chicken With Potatoes, Sun Dried Tomatoes, And Artichokes
|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)|
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.