In a 3 1/2 or 4 quart slow cooker combine mushrooms, tomatoes, and olives.
Add chicken. Sprinkle with Italian seasoning, salt, and pepper. Add chicken broth and wine to mixture in cooker.
Cover and cook on low heat for 7 to 8 hours or on high setting for 3 1/2 to 4 hours.
Remove chicken and place on a serving platter, reserving cooking liquid. Cover chicken with foil to keep warm.
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.
Sprinkle each serving with Parmesan cheese (optional).