Rosemary Chicken

oilve oil
1 ½ lbs. skinless, boneless chicken breast halves or thighs
1 9 oz. package frozen artichoke hearts
12 cloves garlic, minced ½ c. chopped onion
½ c. chicken broth
2 t. dried rosemary, crushed
1 t. finely shredded lemon peel
½ t. ground black pepper
1 T. cornstarch
1 T. cold waterlemon wedges, optional

Coat a skillet with olive oil. Preheat over medium heat. Borwn chicken, half at a time, in hot skillet. In a 3 ½ or 4 quart slow cooker, combine frozen artichoke hearts, garlic, and onion. In a small bowl combine broth, rosemary, lemon peel, and pepper. Pour over vegetables in slow cooker. Add browned chicken, spoon some of the garlic mixture over chicken. Cover and cook on low heat setting for 6-7 hours, or on high setting for 3-4 hours. Transfer chicken and artichokes to a serving platter, reserving cooking fluid. Cover chicken and artichokes with foil to keep warm If using low heat turn to high heat setting. In a small bowl combine cornstarch and the cold water. Stir in to liquid in slow cooker. Cover and cook about 15 minutes or until slightly thickened. Spoon sauce over the chicken and artichokes. Serve with lemon wedges, optional. Serves 6.

(This is a new one for me. I am always looking for slow cooker recipes that don't use the same old cream soups and have the same flavor, this one was good and worth sharing.)