Chicken with Potatoes, Sun-Dried Tomatoes, and Artichokes (Recipe)

For a truly Mediterranean touch, crumble a little goat cheese or feta cheese over the top of this dish when serving.

Ingredients

1 3/4 pounds small red potatoes, scrubbed and thinly sliced

3/4 cup sun-dried tomatoes (do not rehydrate), coarsely cut cup

1/4 teaspoon garlic pepper

5 tablespoons balsamic vinegar

6 skinless, boneless chicken breast

1/2 cup roasted red pepper strips

1 (13 3/4 ounce) can quartered artichoke hearts, rinsed and well drained

3 tablespoons drained capers

1/4 cup chopped fresh basil

Steps

1.  Place the potatoes in a 3 1/2 or 4 quart electric slow cooker.  Sprinkle 1/2 cup of the sun-dried tomatoes and the garlic pepper over the potatoes.  Drizzle on 3 tablespoons of the balsamic vinegar.

2.  Cover and cook on the high heat setting 2 hours.  Reduce the heat setting to low.

3.  Place the chicken breasts on top of the potatoes.  Sprinkle the remaining 1/4 cup sun-dried tomatoes, the roasted pepper strips, and the artichoke hearts over the chicken.  Cover and cook on low about 3 hours, or until the potatoes are tender and the chicken is cooked through.  Drizzle the remaining 2 tablespoons vinegar over the top and garnish with the capers and basil.