Crock Pot Autumn Chicken

• 8 boneless chicken breasts
• 1 package fresh sliced mushrooms
• 1/2 cup sweet balsamic dressing (I used Kraft) or any Balsamic dressings-though add 2 teaspoons of suger to sweeten it up some
• 1 can (about 14 oz.) quartered artichokes drained
• 1 small jar marinated quartered artichokes (about 6 oz.)
• 3/4 cup dry white cooking wine (or a dry white table wine)
• 16 oz cooked egg noodles
• 1 fresh chopped parsley for garnish
• 1 paprika for garnish

1. In your crockpot or slow cooker first layer your drained 14 oz.
2. can of quartered artichokes as your bottom layer.
3. Then add 1/2 of your mushrooms.
4. Then your 8 chicken breasts.
5. Finish layering with your jar of marinated artichokes (with liquid) and the rest of your mushrooms.
6. In a bowl mix together your 1/2 cup sweet balsamic dressing and your 3/4 cup white wine.
7. Pour over chicken.
8. Cover crockpot and cook on high for 4-4 1/2 hours.
9. When cooking is finished; on a plate place a bed of cooked egg noodles down then spoon a chicken breast with sauce, mushrooms and artichokes atop noodles.
10. Sprinkle freshly chopped parsley and a dash of paprika and serve.

chicken breasts, mushrooms, sweet balsamic dressing, artichokes, artichokes, dry white cooking wine, egg noodles, parsley, paprika

Taken from cookpad.com/us/recipes/355033-crock-pot-autumn-chicken (may not work)