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© Meredith Corporation. All rights reserved. Used with permission.
In a 5- to 6-quart slow cooker combine mushrooms and artichokes. Add broth, wine, butter, brown sugar, Worcestershire sauce, garlic and dill.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Serve warm or chill and serve cold.