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Chicken With Potatoes, Sun Dried Tomatoes and Artichokes

Make Chicken With Potatoes, Sun Dried Tomatoes and Artichokes at home with Red Potatoes Scrubbed And Thinly Sliced, Sun Dried Tomatoes, Garlic Pepper, Balsamic Vinegar, and Skinless Boneless Chicken Breast Halves. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 1 3/4 lb
• 3/4 cup
• 1/4 tsp
• 5 tbsp
• 6
• 1/2 cup
• 1 can
• 3 tbsp
• 1/4 cup

Method (preview)

1. 1

   Place the potatoes in an electric slow cooker.

2. 2

   Sprinkle 1/2 cup of the sun-dried tomatoes and the garlic pepper over the potatoes.

3. 3

   Drizzle on 3 tablespoons of the balsamic vinegar.

4. 4

   Cover and cook on the high heat setting 2 hours. Reduce the heat setting to low.

5. 5

   Place the chicken breasts on top of the potatoes.

6. 6

   Sprinkle the remaining 1/4 cup sun-dried tomatoes, the roasted red pepper strips, and the artichoke hearts over the chicken.

7. 7

   Cover and cook on low about 3 hours, or until the potatoes are tender and the chicken is cooked through.

8. 8

   Drizzle the remaining 2 tablespoons vinegar over the top and garnish with the capers and basil.

9. 9

   For a truly Mediterranean touch, crumble a little goat cheese or feta cheese over the top of this dish when serving.

10. 10

    Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra