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Recipe Category: Chicken
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Ingredients
- 1 + 1/2 cups chicken broth
- 1 can (14 oz ) petite diced tomatoes
- 8 artichoke hearts, cut in half
- 1 roasted red pepper, diced
- 3 fennel stalks, diced
- 1 yellow onion, diced
- 2 Tbsps. capers
- 5 cloves garlic, minced
- 2 tsps. dried Italian seasoning
- 1/4 cup fresh parsley, chopped
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1 + 1/2 lbs. chicken breasts or cutlets, boneless, skinless
- 8-12 oz. Orecchiette pasta Parmesan cheese, for serving
Method
- Mix the tomatoes, artichokes, fennel, onion, red pepper, capers and garlic in a crock pot
- Pour the broth and combine well
- Add the Italian seasonings, parsley and other seasonings
- Place the chicken pieces on top and cook for 4 hours on high or low for 8 hours
- Shred the chicken inside the crock pot using a fork
- Cook the pasta according to the instructions
- Drain the pasta and mix with the ingredients in the crock pot
- Leave in the crock pot for about 10-12 minutes and serve garnished with cheese
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