I love this new recipe because it is full of ingedients that you don't typically see in a slow cooker recipe. It is full of artichokes, mushrooms, and tomatoes...I would venture to say a few kalamata olives added as a garnish would be delicious...but then again it is quite good as is! This is another favorite along with Tex-Mex Chicken and Beans Stew, Brunswick Stew, Jambalaya with Shrimp and Ham, Red Beans, Sausage and Rice, and Beef and Mushroom Barley Soup.
4 boneless, skinless chicken breasts
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) artichoke hearts, quartered
8 oz mushrooms, sliced
¼ c. nonfat dry milk
¼ c. flour
1 tsp dried sage
1 tsp dried thyme
1 tsp garlic powder
½ tsp pepper
¼ tsp salt
¼ cup dry red wine
½ cup chicken stock
2 tablespoons Dijon mustard
Place chicken, tomatoes, artichokes, and mushrooms into the slow cooker. Blend dry milk, flour, and spices; shake over previous slow cooker ingredients. Shake together red wine, chicken stock, and Dijon mustard; pour over the whole mixture. Cover and cook on low 6 to 8 hours. Serve over pasta or rice, my choice is brown jasmine rice.
*In place of dry ingredient mixture you can substitute a chicken gravy dry mix packet.