2 lb boneless chicken thights
Salt and pepper
1 tsp tarragon
1 tsp crushed red pepper
1 tsp parsley
3 tsp minced garlic
⅓ c Dijon mustard
½ Tbsp lemon juice
1 ¼ cup white wine or chicken stock
8 oz fresh mushrooms, sliced
2 14 oz artichoke hearts, chopped in half
20 small green olives
2 Tbsp capers
1/4 c sun dried tomato halves, chopped
Add chicken to bottom of crock pot, and season with a little sea salt and pepper.
Add artichokes, mushrooms, olives, capers, and sun dried tomatoes on top of chicken.
In separate bowl, combine spices, garlic, mustard, wine, chicken broth, and lemon juice.
Pour over chicken and veggies.
Cook six hours on low, then remove chicken and veggies with a slotted spoon and serve.