Source: dLife

Slow cooked chicken with artichokes and lots of garlic.

Servings

12 medium garlic cloves , minced
0.5 cup fresh chopped onion (1 medium)
1 tbsp olive oil
8 oz frozen artichokes hearts
1 large red bell peppers , cut into strips
0.5 cup chicken broth, low sodium
2 tsp dried rosemary , crushed
1 tsp fresh lemon peel , finely shredded
0.5 tsp black pepper
1.5 lb boneless skinless chicken breasts (or thighs)
1 tbsp cornstarch
1 tbsp cold water

1 In a small skillet cook garlic and onion in hot oil over medium heat for 5 minutes or until tender, stirring occasionally.
2 Using a 3 1/2 or 4 quart slow cooker combine the garlic mixture, frozen artichoke hearts and sweet pepper.
3 In a small bowl combine the chicken broth, rosemary, lemon peel and black pepper.
4 Pour over vegetables in cooker. Add chicken, spoon some of the broth mixture over chicken.
5 Cover and cook on low heat setting for 6 to 7 hours or on high heat setting for 3 to 3 1/2 hours.
6 Remove chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil to keep warm.
7 If using low heat setting, turn to high heat setting.
8 In a small bowl combine the cornstarch and water. Stir into liquid in cooker. Cover and cook about 15 minutes more or until thickened.
9 Spoon sauce over chicken and artichokes.

The garlic gives the chicken a delightful flavor.