Slow Cooker Chicken with Artichokes and Mushrooms

So eating has been bad lately. I never seem to know how something is going to make me feel. However I’ve had some great success with recipes, slightly modified, from Against All Grain. I don’t have celiac as wheat is one of things I can eat without any difficulty. This book though has really stripped down recipes that taste really good.

I have a big crock pot so you may need to reduce the amounts to get all the food to fit in yours.

  • 7 Chicken Breasts
  • Olive Oil
  • 21 Garlic Cloves
  • 2 cups Water
  • 2 tbsp Chicken Bullion
  • 4 tbsp Paprika
  • 1 lb Baby Portabella Mushrooms
  • 1 can quartered Artichoke Hearts
  • 1 tbsp Celery Seed
  • 1 cup white balsamic vinegar.
  • 6 tbsp of butter

In a pan, saute garlic in olive oil until tender. Crush cloves and spread to cover bottom and edges of crock pot. Place Chicken water, vinegar, bullion, and paprika in crock pot. Slice mushrooms, and cover chicken. Drain artichoke hearts and put in crock pot. scatter butter over top then celery seed. Cook on high for 4 hours.

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