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Steps
1
Place potatoes, carrots and garlic in 4- to 5-quart Crock-Pot slow cooker. Place chicken on top of vegetables.
2
Mix broth, sherry, basil, rosemary and salt; pour over chicken and vegetables. Cover and cook on low heat setting about 6 hours or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
3
Remove chicken from slow cooker, using slotted spoon; keep warm. Drain artichoke hearts; stir 2 teaspoons artichoke marinade into mixture in slow cooker (discard remaining marinade). Cut artichokes in half; add to slow cooker.
4
Mix cornstarch and water until smooth. Gradually stir cornstarch mixture into artichoke mixture. Cover and cook on high heat setting about 15 minutes or until slightly thickened.
5
Serve chicken with vegetables, spooning some of the cooking juices over each serving.
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Use the amount of liquid called for in the recipe. Liquids don't evaporate and absorb.
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Nutrition Facts
Serving Size:1 Serving
Calories
425
Calories from Fat
110
Total Fat
12g
Saturated Fat
2g
Cholesterol
100mg
Sodium
830mg
Total Carbohydrate
48g
Dietary Fiber
8g
Protein
39g
% Daily Value*:
Iron
22%
22%
Exchanges:
3 Starch; 1 Vegetable; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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