12 cloves garlic, minced
1/2 cup chopped onion
1 tbsp. olive oil
1 (8 or 9 oz pkg) frozen artichoke hearts
1 red sweet pepper, cut into strips
1/2 cup chicken broth
1 tbsp. quick-cooking tapioca
2 tsp. crushed, dried Rosemary
1 tsp. grated lemon peel
1/2 tsp. ground black pepper
1 1/2 lbs. skinless, boneless, chicken breast halves, or thighs
4 cups already-prepared hot cooked rice, (white or brown)

In a small skillet, cook onion and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally. In a 3 1/2 to 4 quart slow cooker, combine garlic mix, frozen artichoke hearts, red sweet pepper, broth, tapioca, rosemary, lemon peel, and black pepper.

Add chicken, spoon some of the artichoke mix over chicken. Cover, cook on low-heat setting for 6-7 hours, or on high for 3 to 3 1/2 hours. Serve with rice.

Submitted by: Sherry Monfils