Autumn Chicken

Ingredients:
1 can (14 ounces) whole artichoke hearts, drained
1 can (14 ounces) whole mushrooms, divided
12 boneless skinless chicken breasts
1 jar (61/2 ounces) marinated artichoke hearts, with liquid
3/4 cup white wine
1/2 cup balsamic vinaigrette
Hot cooked noodles
Paprika for garnish (optional)

Directions:
1. Spread whole artichokes over bottom of CROCK-POT. 

2. Top with half of mushrooms. Layer chicken over mushrooms. 

3. Add marinated artichoke hearts with liquid. 

4. Add remaining mushrooms. 

5. Pour in wine and vinaigrette.

6. Cover; cook on LOW 4 to 5 hours.

7. Serve over hot cooked noodles. Garnish with paprika, if desired.

*Makes 10 to 12 servings*