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What You Need:

• 1 (14 oz) can artichoke hearts, whole and drained
• 1 (14 oz) can mushrooms, whole, drained and divided
• 6 chicken breasts, boneless and skinless
• 1 (6.5 oz) jar marinated artichoke hearts including juice
• 1 C white wine
• 1/2 C balsamic vinegar

How to Make It:

1. Lay the artichokes in the bottom of the crock pot.
2. Add half the mushrooms.
3. Next layer the chicken breasts.
4. Add the marinated artichokes including the juice.
5. Place the rest of the mushrooms on top.
6. Pour in the wine and vinegar.
7. Cover and cook on low for 6 hours.

Tip: This meal is great served on a cold and rainy October evening. Not only will the aroma fill your kitchen but, when served over noodles, it will fill your belly as well.