Crock Pot Autumn Chicken

Name: Crock Pot Autumn Chicken
Total time: 300 s
Yield: 8 servings
Cuisine: American
Ingredients: 8 boneless chicken breasts or you may use chicken thighs instead; 1 package fresh sliced mushrooms; 1/2 cup sweet balsamic dressing (I used Kraft) or any Balsamic dressings-though add 2 teaspoons of suger to sweeten it up some; 1 can (about 14 oz.) quartered artichokes drained; 1 small jar marinated quartered artichokes (about 6 oz.); 3/4 cup dry white cooking wine (or a dry white table wine); 16 oz cooked egg noodles; 1 fresh chopped parsley for garnish; 1 paprika for garnish

angela.walston @cook_3068921

My husband raves about this Dinner. It's one of his favorites!

angela.walston @cook_3068921

My husband raves about this Dinner. It's one of his favorites!

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Ingredients

5 mins

8 servings

8boneless chicken breasts or you may use chicken thighs instead
1 packagefresh sliced mushrooms
1/2 cupsweet balsamic dressing (I used Kraft) or any Balsamic dressings-though add 2 teaspoons of suger to sweeten it up some
1 can(about 14 oz.) quartered artichokes drained
1small jar marinated quartered artichokes (about 6 oz.)
3/4 cupdry white cooking wine (or a dry white table wine)
16 ozcooked egg noodles
1fresh chopped parsley for garnish
1paprika for garnish

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Steps

5 mins

1

In your crockpot or slow cooker first layer your drained 14 oz. can of quartered artichokes as your bottom layer. Then add 1/2 of your mushrooms. Then your 8 chicken breasts. Finish layering with your jar of marinated artichokes (with liquid) and the rest of your mushrooms.
2

In a bowl mix together your 1/2 cup sweet balsamic dressing and your 3/4 cup white wine. Pour over chicken. Cover crockpot and cook on high for 4-4 1/2 hours.
3

When cooking is finished; on a plate place a bed of cooked egg noodles down then spoon a chicken breast with sauce, mushrooms and artichokes atop noodles. Sprinkle freshly chopped parsley and a dash of paprika and serve.