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© Meredith Corporation. All rights reserved. Used with permission.
In a 3-1/2- or 4-quart slow cooker, combine red peppers, onions, garlic, tapioca, rosemary, lemon zest and black pepper. Pour broth over the mixture. Add chicken.
Cover and cook on Low for 5 hours or on High for 2 1/2 hours. If using Low, turn cooker to High. Stir in frozen artichoke hearts and lemon juice. Cover and cook 30 to 60 minutes more. Serve with rice.