Slow cooker Rosemary Chicken

Non-stick cooking spray
1.5 pounds skinless, boneless chicken breast halves
1- 9 oz. package frozen artichoke hearts
12 cloves garlic, minced
1/2 cup chopped onion
1/2 cup reduced-sodium chicken broth
2 teaspoons dried rosemary, crushed
1 teaspoon finely shredded lemon peel
1/2 teaspoon groud black pepper
1 Tablespoon cornstarch
1 Tablespoon cold water
Lemon wedges (optional)

1. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Brown chicken, half at a time, in hot skillet. In your slow cooker, combine frozen artichoke hearts, garlic and onion. In a small bowl, combine broth, rosemary, lemon peel and pepper. Pour vegetables over vegetable in slow cooker. Add browned chicken; spoon some of garlic mixture over chicken.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3.5 hours.
3. Transfer chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil to keep warm.
4. If using low-heat setting turn to high-heat setting. In a small bowl, combine cornstarch and cold water. Stir into liquid in slow cooker. Cover and cook 15 minutes or until slightly thickened. Spoon sauce over chicken and artichokes. If desired, serve with lemon wedges. Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user RAVEN81.