What you will need:
3 pounds boneless, skinless chicken breasts
2 cans artichoke hearts, drained
1 teaspoon Olive oil
1 tablespoon basil
8 cloves garlic, peeled and coarsely chopped
½ cup white wine (or chicken broth)
1 bag spinach
Pepper (to taste)
In Slow Cooker place chicken on the bottom of the stoneware. Top with artichokes, Garlic and basil. Pour in wine. Drizzle olive oil on top. Cook for 4 hours on High or 6-8 on low. Before serving top slow cooker with spinach and allow to cook for about 5 minute until spinach is wilted.
Season with salt and pepper as needed.
I served this over pesto Pasta with tomatoes.
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