Provencale Garlic Chicken and Potatoes

Course : Crockpot
Serves: 6
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1 pound red potatoes small , cut into fourths
16 ounces carrots baby-cut
15 cloves garlic peeled and cut in half
2 1/2 pound chicken pieces bone-in , skin removed
1 cup chicken broth
1/2 cup dry sherry or chicken broth
1 teaspoon dried basil leaves
1/2 teaspoon dried rosemary leaves crumbled
1/2 teaspoon salt
6 ounces marinated artichoke hearts
2 teaspoon cornstarch
1 tablespoons water

Preparation / Directions:

Place potatoes, carrots and garlic in 5 quart crockpot. Place chicken pieces on top. Mix broth, sherry, basil, rosemary and salt; pour into crockpot. Cover and cook on low about 6 hours until vegetables and chicken are tender. Remove chicken from crockpot. Drain artichoke hearts; stir 2 teaspoons artichoke marinade into crockpot. Cut artichokes in half and add to crockpot. Mix cornstarch and water until smooth. Gradually stir mixture into crockpot. Cover and cook on high about 15 minutes or until thickened.

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