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Chicken with Potatoes, Sun-Dried Tomatoes, and Artichoke Recipe

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This recipe for Chicken with Potatoes, Sun-Dried Tomatoes, and Artichoke, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Suzanne Kelly


1 1/4 lb small red potatoes, thinly sliced
3/4 cup sun-dried tomatoes, coarsely cut up
1/4 tsp garlic pepper
5 Tbsp balsamic vinegar
6 skinless, boneless chicken breasts
1/2 cup roasted red pepper strips
1 (13 3/4) can quartered artichoke hearts, rinsed and well drained.
3 Tbsp. drained capers
1/4 cup chopped fresh basil
Goat cheese or feta cheese (optional)

1. Place the potatoes in a slow cooker. Sprinkle 1/2 cup of sun-dried tomatoes and the garlic pepper over the potatoes. Drizzle on 3 Tbsp. of the balsamic vinegar.
2. Cover and cook on the high heat setting 2 hours. Reduce the heat setting to low.
3. Place the chicken breast on top of the potatoes. Sprinkle the remaining 1/4 cup sun-dried tomatoes, the roasted pepper strips, and the artichoke hearts over the chicken. Cover and cook on low about 3 hours, or until the potatoes are tender and the chicken is cooked through. Drizzle the remaining 2 Tbsp vinegar over the top and garnish with the capers and basil. Serve with goat cheese or feta cheese




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