Chicken With Garlic, Peppers, & Artichokes (Crock Pot)

• 12 garlic cloves, minced
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1 (8 -9 ounce) package frozen artichoke hearts
• 1 sweet red pepper, cut into strips
• 1 1/2 cups chicken broth
• 1 tablespoon quick-cooking tapioca
• 2 teaspoons dried rosemary, crushed
• 1 teaspoon finely shredded lemon peel
• 1 (1/2 teaspoon) ground black pepper
• 1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs chicken thighs

1. In small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, 5 minutes, or until tender.
2. In 4 quart slow cooker combine the frozen artichoke hearts, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, and black pepper. Add chicken; spoon garlic mixture over chicken.
3. Cover and cook on low setting for 6 to 7 hours, or on high setting for 3 to 3 1/2 hours.

garlic, onion, olive oil, sweet red pepper, chicken broth, tapioca, rosemary, lemon peel, ground black pepper, chicken breasts

Taken from www.food.com/recipe/chicken-with-garlic-peppers-artichokes-crock-pot-157596 (may not work)