Name: Herbed Artichoke Chicken
Comments: 2/14/2015 - I substituted corn starch for the tapioca, and
dry sherry for the wine. I was generous with the spices and doubled the
pepper. I cut the chicken breasts in thirds. I cooked it for about 7 1/2 hours.
3/29/2018 - I used 1.12 lbs of chicken, cut into 16 pieces, and 2 cans of artichoke hearts. I doubled the amount of basil and thyme, and had 4 tablespoons of parsley. After cooking for 8 hours on LOW, the chicken was tender, but a little dry. Served with rice the first day and noodles the second, we got 8 servings.
Source: Rival Crock-Pot Slow Cooker Recipes for All Occasions, Publications International Limited, 2006
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