Submitted by Shari Clark
- 3 or 4 Chicken Breasts (boneless or not)
- ½ onion- sliced1 clove garlic -chopped
- 1 ½ Tbsp capers
- Artichoke hearts (optional) 1 can
- Several cups of chicken broth- enough to cover chicken
- 1 lemon- thickly sliced
- 2 long springs of fresh rosemary
- Rosemary – garlic seasoning
- Several stalks- washed asparagus (add later)
Layer ingredients in order in crock pot. In order to decrease cooking time you may want to cut chicken breasts in half. Pour broth on top covering all ingredients. Lay slices of lemon on top and sprinkle with pepper and rosemary spices. Place rosemary sprigs on top. Cook on high for 1 hour and then drop to low. Should cook in 4 hours (you can speed it up by chopping breasts into thirds). Add asparagus 1 hour prior to eating. Entrée can be placed on a plate served with rice or noodles. It could also be served in a bowl poured over cooked rice or cooked noodles as a soup.
*Lemon will be so tender you can eat the rind!
Excellent meal for a cold evening.
Enjoy,
Shari
