Slow-Cooker Chicken with Tomatoes and Artichokes

Add richness to chicken breasts by topping with Italian dressing, tomatoes and artichokes. MORE+ LESS-

By Betty Crocker Kitchens

June 30, 2016

bone-in chicken breasts (2 1/2 lb)

tablespoons fat-free balsamic or Italian vinaigrette dressing

teaspoon Italian seasoning

1/2

teaspoon salt

1/4

teaspoon pepper

1/2

large onion, thinly sliced (1 cup)

1/4

cup sliced green olives

cloves garlic, finely chopped

can (14.5 oz) diced tomatoes, drained

can (14 oz) quartered artichokes, drained

to 3 tablespoons chopped fresh parsley

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1

Spray 3- to 4-quart slow cooker with cooking spray. Remove skin and any fat from chicken. Brush chicken with dressing; place in cooker. Sprinkle with Italian seasoning, salt and pepper. Top with remaining ingredients except parsley.
2

Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
3

Skim off any fat from top of mixture in cooker. Serve chicken and tomato mixture in shallow bowls; sprinkle with parsley.

For an easy side dish, serve this chicken with your favorite instant rice pilaf blend.
Use a slotted spoon to remove this dish from the slow cooker if you’re serving it on plates rather than in shallow bowls.