Chicken with Tomato & Artichoke Bruschetta

Preheat your slow cooker on low. Heat up your olive oil in a pan. Salt and pepper the chicken breasts on both sides and add them to your pan. Brown on both sides and add to the bottom of your slow cooker.

In the same pan you browned the chicken breasts in, add the wine, garlic, and chicken broth and heat it up, scraping up all those browned bits off the bottom of the pan. Turn off the heat and added the basil.

Pour this over the top of your chicken in the slow cooker. Top the chicken with the artichoke/tomato bruschetta, cover and cook on low for 6 hours, or until the chicken is fork tender.

Just before serving, cook some thin spaghetti until just al dente. Drain and add to a large serving bowl. Add your butter, salt, pepper and parmesan cheese and toss to coat. Remove chicken from the slow cooker, break up into bite-sized pieces and add to the pasta. Pour the sauce over the top and serve.

Note: if you don’t have any bruschetta, you can always whip up your own super quick. Use a can of diced tomatoes, a can of quartered artichoke hearts (drained) some fresh chopped garlic, basil and olive oil. Mix together and use that to top your chicken with.