Recipe(tried): Crockpot Chicken with Garlic, Peppers, and Artichokes

I finally tried a new recipe from a new cookbook I just got -- Better Homes & Gardens Biggest Book of Slow Cooker recipes. It is filled with recipes that sound good. I served this with a green salad, rolls, & chocolate cake for dessert.

Crockpot Chicken with Garlic, Peppers, & Artichokes

12 cloves garlic, minced
1 medium onion, chopped
1 TBSP olive oil
1 (8 or 9 ounce) package frozen artichoke hearts
1 sweet red pepper, cut into strips
1/2 cup chicken broth
1 TBSP quick-cooking tapioca
2 tsp dried rosemary, crushed
1 tsp finely shredded lemon peel
1/2 tsp ground black pepper
1 1/2 pounds skinless, boneless chicken breast halves or thighs
4 cups hot cooked brown rice

1. In samll skillet cook garlic & onion in hot oil over medium heat, stirring occasionally, 5 minutes, or until tender.

2. In 3-1/2 to 4 quart slow cooker combine the frozen artichoke hearts, garlic mixture, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, & black pepper. Add chicken; spoon some of the garlic mixture over chicken.

3. Cover & cook on low setting for 6 to 7 hours, or on high setting for 3 to 3-1/2 hours. Serve over rice.
6 servings