Source: dLife

Chicken pieces and vegetable chunks topped with a Mediterranean seasoning.

Servings

2 cup fresh mushroom slices
14.5 oz canned unsalted diced tomatoes , drained
2.25 oz Olives, black, jumbo, pitted, canned , sliced, drained
2 lb boneless skinless chicken thighs
1 tbsp italian seasoning , crushed
0.25 tsp salt
0.25 tsp black pepper
1 cup fat free reduced sodium chicken broth
0.25 cup white wine , dry
3 tbsp cornstarch
3 tbsp cold water , cold
10 oz frozen artichokes hearts , thawed
0.33 cup grated Parmesan cheese (optional)

1 In a 3 1/2 or 4 quart slow cooker combine mushrooms, tomatoes, and olives.
2 Add chicken. Sprinkle with Italian seasoning, salt, and pepper. Add chicken broth and wine to mixture in cooker.
3 Cover and cook on low heat for 7 to 8 hours or on high setting for 3 1/2 to 4 hours.
4 Remove chicken and place on a serving platter, reserving cooking liquid. Cover chicken with foil to keep warm.
5 If using low heat setting, turn to high heat setting. Combine in a small bowl cornstarch and water. Stir into mixture in cooker. Add artichokes. Cover and cook for 15 to 30 minutes more or until thickened and artichokes are tender.
6 Sprinkle each serving with Parmesan cheese (optional).

Serve with crusty bread and a tossed green salad.