Crockpot White Wine Chicken with Artichokes

Crockpot White Wine Chicken with Artichokes


Ingredients

2 pounds boneless skinless chicken breasts, tenderized*
1 can of artichokes (14oz), quartered and drained
1 can of diced tomatoes (14.5oz), undrained
Juice of 1 lemon
1/2 cup dry white wine
3-4 cloves of garlic, sliced or minced
1/4 cup butter
1 tablespoon capers (optional)
1 tablespoon corn starch

*I recommend tenderizing the chicken for this dish. To do so, simply place the chicken on a cutting board, cover with plastic wrap and use a mallet-type meat tenderizer to pound the chicken out. There are a lot of delicate ingredients in this recipe that really shine through with a thinner cut of meat. It also pares down your cooking time!

Directions

Tenderize chicken
Place all ingredients EXCEPT for corn starch in crockpot.
Cook on “low” setting for 4-6 hours, or until chicken is cooked through.
Add corn starch and cook on “low” for additional 30 minutes or until sauce is desired thickness.
Serve over a bed of sautéed spinach, angel hair pasta, or both!

To Freeze

Label your freezer bag. Add all ingredients EXCEPT for corn starch to bag. Remove as much air as possible, seal and lay flat in your freezer for up to three months. When ready to cook, thaw, pour the contents of freezer bag into crockpot and cook on “low” setting for 4-6 hours. Stir corn starch into mixture and cook an additional 1/2 hour on “low” setting.