Pollo a la Madison

Ingredientes

• 40 oz boneless skinless chicken thighs, trimmed of excess fat
• 8 oz sliced mushrooms
• 20 peeled garlic cloves
• 1 (14 oz) can quartered artichoke hearts, drained
• 1 Tbsp white wine vinegar
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 Tbsp quick cooking tapioca (or flour or cornstarch)
• 1 (6.7 oz) jar sundried tomato pesto
• 1 cup chicken broth

Preparación

1. 1

   Cut each thigh into 4 pieces and add to the slow cooker. I use my kitchen shears for this step.

2. 2

   Add the remaining ingredient into slow cooker and stir.

3. 3

   Cover slow cooker and cook on low for 3-4 hours.

4. 4

   Stir and serve over mashed potatoes.