Ingredients

  • 1 Red Bell Pepper- diced
  • 1 Medium Onion- Cut into wedges
  • 6 Garlic Cloves, Peeled and smashed
  • 1 tsp. Fresh Rosemary- minced
  • 1 tsp. Quick Cooking Tapioca
  • ½ tsp. Lemon Zest
  • ¼ Cup Low Sodium Fat-Free Chicken Broth
  • 1 ½Lbs. Boneless, Skinless Chicken Thighs (I used 4-and had no left overs)
  • 1 14 oz Can Cut Artichoke Hearts- Drained
  • 1 tsp. Fresh Lemon Juice
  • Salt & Pepper to taste
  • 2 servings Rigatoni Pasta

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Chop, mince and dice all veggies & spices.
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Step 2

  • Combine bell pepper, onion, garlic, tapioca, rosemary, lemon zest, artichokes, chicken thighs, salt and pepper in crockpot.
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Step 3

  • Pour broth and lemon juice over mixture.
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Step 4

  • Cover and cook on low for 5 hours- You really dont need to check on this but every once and a while maybe give it a little stir.
  • Length: 300 minutes

Step 5

  • Once chicken is cooked through, cook pasta.
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Step 6

  • Serve over pasta top with fresh shaved parmesan
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Step 7

  • ENJOY!!!