Add the chicken and press down to submerge. Add the leeks and the garlic and stir. Return chicken top pot then add artichoke hearts mozzarella parmesan and cream. Stir in the chicken stock basil tomato paste thyme and bay leaf. Bring the liquid to a simmer.
Then transfer the cooked veggies to the bowl of your slow cooker. Heat oil in a grill pan over medium high heat. Reduce the heat to medium low and simmer uncovered turning the chicken over and stirring occasionally for 20 minutes. Let simmer until chicken is cooked through 10 to 12 minutes. Add the artichokes stock salt and pepper.
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Add onions bell pepper salt and pepper flakes. Add the potatoes and cook for 5 minutes stirring often. In 5 quart dutch oven melt butter over medium high heat. Add the artichokes stock salt and pepper and cook until the vegetables are tender about 20 minutes. Bring the liquid to a simmer.
Start by placing the onion garlic bell pepper spinach artichoke carrots celery salt and pepper in the slow cooker. Heat olive oil in a heavy large pot over medium heat. Add the artichokes and the cannellini beans. You can throw them all in raw or cook them in a skillet with a tablespoon of oil for about 5 to 8 minutes. Add red bell pepper.
Add red bell pepper. Start by placing the onion garlic bell pepper spinach artichoke carrots celery salt and pepper in the slow cooker. Add onions bell pepper salt and pepper flakes. Place chicken in a greased baking dish and cover evenly with artichoke mixture. Then transfer the cooked veggies to the bowl of your slow cooker.
You can throw them all in raw or cook them in a skillet with a tablespoon of oil for about 5 to 8 minutes. Remove chicken from pot and shred with two forks. Add the chicken and press down to submerge.
