- 4 bnls, sknls chicken breasts
- 1 can artichoke hearts, drained
- 1 chicken bullion cube w/ 3/4 cup hot water
- 1 TBSP dried tarragon
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese
Place chicken, artichoke hearts, bullion cube, water and tarragon
in the crock pot.Set to LOW and leave for 5 hours. After 5 hours,
add the cream and parmesan cheese. Stir well. Leave for 1 more hour
(total of 6 hours).Now, break up the chicken with two forks, it
will shred, kindof like pulled pork). Mix it all up with the sauce.
Serve over spinach (or whatever veggie sounds good to you).
Submitted By: rory2000