6-8 skinless chicken pieces (boneless OK)
1 jar artichoke hearts (about 12 oz)
1/2 c. parmesan cheese
Drain artichokes & reserve liquid. Put chicken & artichokes in cooker, stir to mix. Add about 1/4 c. of the reserved artichoke liquid. Cook on low (raised insert*) for 6-7 hours. Remove to a plate, degrease liquid if necessary. You can thicken it by mixing about 1 T. cornstarch or tapioca flour with a little water and stirring it into the sauce while heating over a medium flame.
Pour sauce over chicken and sprinkle with Parmesan cheese.
Makes about 6 servings.
*Modern slow cookers tend to overcook meat. To correct for this, raise the ceramic insert about 1/2″ or more on a heatproof object, like a trivet. The liquid should NOT simmer visibly while cooking meat (it should not go much higher than 180 degrees.)