Ingredients crock pot autumn chicken
8 boneless chicken breasts or you may use chicken thighs instead
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
how to make crock pot autumn chicken
In your crockpot or slow cooker first layer your drained 14 oz. can of quartered artichokes as your bottom layer. Then add 1/2 of your mushrooms. Then your 8 chicken breasts. Finish layering with your jar of marinated artichokes (with liquid) and the rest of your mushrooms.
In a bowl mix together your 1/2 cup sweet balsamic dressing and your 3/4 cup white wine. Pour over chicken. Cover crockpot and cook on high for 4-4 1/2 hours.
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. Sprinkle freshly chopped parsley and a dash of paprika and serve.
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