Crock Cooker Artichoke Chicken

By Tonya_Speed

NUTRITION per serving: 263 Calories; 7g Fat; 29g Protein; 13g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 297mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat. Points: 5

Ingredients

• 6 (4-oz.) boneless skinless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (or to taste)
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar (preferably white)
• 2 cloves garlic, pressed
• 2 leeks, thinly sliced (omit tough green leaves)
• 8 ounces frozen artichoke hearts
• 1 1/2 cups white wine OR low sodium chicken broth
• 1 cup chopped parsley
• 1/4 cup chopped fresh basil leaves
• 3 plum (Roma) tomatoes, diced

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Sprinkle chicken with salt, paprika and cayenne pepper. Heat the oil in a large skillet over medium-high heat; add chicken and brown on both sides; transfer to a slow cooker. Add balsamic vinegar, garlic and leeks to the skillet and stir together for 1 minute; stir in artichoke hearts and white wine; pour mixture over chicken in slow cooker. Cover and cook on LOW for 4 to 5 hours. Stir in parsley, basil and tomatoes; continue to cook for 1 hour.

SERVING SUGGESTION: Steamed new potatoes and a big salad tossed with Easy Balsamic Vinaigrette.
GLUTEN FREE: Make sure vinegar and wine/chicken broth are gluten free.