Chicken breasts are slow cooked to perfection with bacon, tomatoes, mushrooms, and seasonings, along with a little red wine and seasonings. Feel free to leave the artichokes out of the dish or replace them with extra mushrooms or a diced carrot.
See the tips and variations and reader comments for more suggestions.
Serve this tasty slow cooker chicken dish with hot cooked pasta or rice. Add a salad for a satisfying family meal.
- 2 tablespoons olive oil
- 1 to 1 1/2 pounds boneless chicken breasts, cut into 1-inch strips
- 1 can (4 ounces) sliced mushrooms, drained, or about 6 ounces sliced fresh mushrooms (see tips)
- 2 strips bacon, cooked and crumbled
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (15 ounces) artichoke hearts, quartered, drained, or cooked frozen
- 1 packet dry chicken gravy mix (about 1 ounce)
- 1/4 cup red wine, such as cabernet or pinot noir
- 2 tablespoons Dijon mustard
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until browned. Remove the chicken to a 3 1/2-quart or larger slow cooker. If using fresh mushrooms, cook them in the skillet until browned.
Add the mushrooms and the remaining ingredients to the slow cooker with the chicken. Stir gently to blend ingredients.
Cover and cook on low 4 to 6 hours.
Serve over hot cooked pasta or rice.
Tips and Variations
- Omit the wine and use chicken stock.
- Omit the canned mushrooms and add 6 to 8 ounces of sliced mushrooms to the slow cooker about an hour before the dish is done.
- Omit the gravy mix and add a teaspoon of chicken bouillon and 1 tablespoon of quick cooking tapioca.
- For more tomato flavor, add 2 to 3 tablespoons of tomato paste along with the diced tomatoes.
"I made this for my mother at a family dinner, and she is a fabulous cook who has never used a crock pot and she loved it!! It could use some salt, and instead of using gravy I used chicken bouillon and it worked fine. My three finicky children ate it all. I served it over rigatoni with Parmigiano Reggiano cheese and hard crusted bread to soak up the juices. Definite Hit". — J.Y.
"This is a very easy recipe. I used fresh sliced mushrooms instead but did not put them in the crockpot until about an hour before serving. I had a guest and it was really delicious. I served it over whole grain spaghetti." — T.C.
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