Garlic Chicken with Artichokes

By tinar23

Ingredients

• 2 medium red sweet peppers, cut into 1-inch-wide strips
• 2 medium onions, cut in wedges
• 12 cloves garlic, peeled
• 1 tablespoon quick-cooking tapioca
• 2 teaspoons dried rosemary, crushed
• 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon ground black pepper
• 1/2 cup chicken broth
• 3 pounds skinless, boneless chicken thighs
• 1 8 ounce package frozen artichoke hearts
• 1 tablespoon lemon juice
• 4 cups hot cooked brown rice

Preparation

Step 1

In a 3 1/2- or 4-quart slow cooker combine sweet peppers, onions, garlic, tapioca, rosemary, lemon peel, and black pepper. Pour broth over mixture in cooker. Add chicken.
Cover and cook on low-heat setting for 5 hours or on high-heat setting for 2 1/2 hours. If using low-heat setting, turn cooker to high-heat setting. Stir in frozen artichoke hearts and lemon juice. Cover and cook 30 to 60 minutes more. Serve with rice.