Artichoke Brushetta Chicken Over Noodles – Crock Pot

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My unending love for my Crock pot continues….what is there not to love? Dump It all in and walk away, come back to delicious meal!

This Recipe is a version of one of my tried and true, because it’s what I had on hand…and really isn’t that how so many wonderful recipes are born?  At least that true for me and my aversion to running to the store even though its 2 minuets away. Hey when you grow up in the country and its a 25 minuet drive each way to the store you learn to make do and make adaptions.

Artichoke Brushetta Chicken, Over Noodles

Artichoke Brushetta Chicken, Over Noodles

Ingredients:  

  • 2 lb Boneless Skinless Chicken thighs
  • 7.9 oz jar Bruschetta, Piquillo & Artichoke
  • 1 can 13.75 oz Quartered Artichoke Hearts
  • 1 package fresh sliced mushrooms (or can of sliced mushrooms- if that is what you have on hand like me)
  • Salt & Pepper to taste
  • Pasta or rice (cooked before serving to spoon the Chicken over)

 

Directions:

Place your Chicken in first lightly salt and pepper, Drain the Artichoke hearts and dump over chicken, then add mushrooms and Brushetta.

Set Crock Pot to low for 4 to 6 hours.

Chicken will be falling apart tender.

Serve over pasta or rice.


]Bonus Recipe] 

My down and dirty version of this is:
It’s hearty and delicious and one of my family’s faves

Yep just dump it all in together.

  • 1 jar of pesto,
  • 1 jar of sun dried tomatoes,
  • 1 container of sliced mushrooms
  • 2 lb Boneless Skinless Chicken thighs

Set Crock Pot to low for 4 to 6 hours.
Serve over pasta or rice.
Easy peasy!

Enjoy!

Love Hope