One14-ounce canartichoke hearts(drained, rinsed and quartered)
3poundsskinless boneless chicken(can mix breasts and thighs, if you'd like)
2largered bell peppers,seeded and chopped
1/2cupfinely chopped fresh basil leaves
cooked rice or something else,for serving over (if you'd like)
In a large skillet, heat the oil over medium heat. Add the onions; cook, stirring, until softened- about 3 minutes. Add the garlic, herbes, salt and pepper; cook, stirring, for 1 minute. Add the wine and cook, stirring for 1 minute. Add the chicken broth and tomatoes with the juice and bring to a boil. Stir in the artichoke hearts and remove from heat.
Arrange the chicken pieces evenly over the bottom of your slow cooker insert and pour the tomato mixture on top. Cover and cook on low for 6 hours. Stir in the bell pepper and basil. Cover and cook on high for 30 minutes.
If you don't wish to use wine in the recipe, you can sub chicken broth for the wine.
If you are preparing this recipe as gluten-free, just be sure to use brands of artichoke hearts, tomato and chicken broth that are known to be GF.