As I have said before, why use the slow cooker if you’re gonna mess up pots and pans? This recipe is easy, easy, easy – and tasty too! Enjoy.
6 boneless, skinless chicken breasts
2 tablespoons lemon juice
1 teaspoon black pepper
1 teaspoon celery salt
1 teaspoon Italian seasoning
1 teaspoon paprika
1 small onion -chopped
1 -7 oz roasted peppers -drained and sliced
1 can cream of mushroom soup
1 can cream of celery soup
1/3 cup dry sherry or white wine
1 -14 oz quartered artichokes –drained
Rotini or egg noodles, cooked
Rinse and dry chicken, cut into sections and place in a large bowl. Sprinkle with the lemon juice and seasonings. Toss to coat. Spread chicken into the slow cooker alternating with the onions and peppers.
In the bowl, mix the soups with the sherry and pour into the slow cooker. Cook on high for 4 hours or low for 8.
Stir in the artichokes the last half hour.
Spoon Mediterranean Chicken over pasta and sprinkle with fresh parsley, parmesan cheese and paprika.
Serve with a rustic garlic buttered bread.