Crock Pot Autumn Chicken

• 14 12 ounces artichoke hearts, drained
• 10 ounces whole mushrooms, divided
• 12 boneless skinless chicken thighs
• 6 12 ounces marinated artichoke hearts, with liquid
• 34 cup white wine
• 12 cup balsamic vinaigrette
• 16 ounces cooked noodles
• paprika (to garnish) (optional)

1. Layer canned artichoke hearts on bottom of crock pot.
2. Add 1/2 the mushrooms.
3. Add chicken thighs.
4. Add remaining mushrooms.
5. Add marinated artichoke hearts.
6. Add wine and balsamic vinaigrette.
7. Serve over egg noodles.
8. Can add paprika for garnish.

hearts, mushrooms, chicken thighs, hearts, white wine, balsamic vinaigrette, noodles, paprika

Taken from www.food.com/recipe/crock-pot-autumn-chicken-467192 (may not work)