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© Meredith Corporation. All rights reserved. Used with permission.
In a 3-1/2- or 4-quart slow cooker, combine onion, garlic, broth, tapioca, 1 teaspoon lemon zest, rosemary and 1/2 teaspoon pepper. Add chicken. Sprinkle chicken with the salt and the remaining 1/4 teaspoon black pepper.
Cover and cook on Low for 5 to 5-1/2 hours or on High for 2-1/2 to 3 hours.
If using Low, turn cooker to High. Add thawed artichokes and bell pepper strips. Cover and cook for 30 minutes more. To serve, sprinkle with remaining 1 to 2 teaspoons lemon zest. If desired, serve with hot cooked rice; sprinkle rice with parsley. If desired, garnish with rosemary sprigs.