Basil Artichoke Chicken

• 6 boneless skinless chicken breasts (or thighs)
• 2 leeks, sliced
• 3 roma tomatoes, diced
• 8 ounces artichoke hearts (frozen or jarred but needs to be drained)
• 1 1/2 cups white wine (can substitute chicken broth or do half wine or half broth)
• 1 cup parsley, minced
• 1/4 cup basil, minced
• 2 garlic cloves, minced
• 3 tablespoons white balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon cayenne
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/8 teaspoon pepper

1. Season chicken with salt, pepper, paprika, and cayenne.
2. In large non stick skillet, brown chicken in 1-2 tbsp olive oil over med-high heat until golden on both sides. Time will vary between breasts and thighs; may need to do in 2 batches.
3. Remove golden chicken pieces and place in crock pot.
4. Add vinegar, garlic, and leeks to skillet and cook 1 minute.
5. Stir in artichoke and wine. Cook 1 minute. Pour all ingredients in skillet over chicken in your crock pot.
6. Cover and cook 4-5 hours on low.
7. Stir in parsley, basil, and tomatoes and continue cooking an additional hour.
8. Serve hot.

chicken breasts, leeks, roma tomatoes, white wine, parsley, basil, garlic, white balsamic vinegar, olive oil, cayenne, paprika, salt, pepper

Taken from www.food.com/recipe/basil-artichoke-chicken-277836 (may not work)