One day I needed to have dinner ready when we walked in the door after work and school. I altered a skillet dish that my family likes, creating this delicious slow-cooker meal. It's perfect for a weeknight but nice enough for company too. —Judy Armstrong, Prairieville, Louisiana
Ingredients
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 3 pounds bone-in chicken breast halves, skin removed
- 1/2 pound baby portobello mushrooms, quartered
- 1 medium sweet red pepper, chopped
- 1 medium onion, chopped
- 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
- 1-1/2 cups chardonnay
- 1 can (6 ounces) tomato paste
- 3 garlic cloves, minced
- 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
- Hot cooked pasta
- 1/4 cup minced fresh parsley
- Grated Romano cheese
Directions
- Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.
- Cook, covered, on low until chicken is tender, 5-6 hours. Serve with pasta; sprinkle with parsley and cheese.
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