How to make slow cooker chicken with sun-dried tomatoes

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This chicken and sun-dried tomato dish is the perfect summer meal. The sun-dried tomatoes add a slight sweet and tangy flavor to the dish, while the artichokes bring a bit of an earthiness that I absolutely love. Garlic and rosemary add intense aromatics that will fill your kitchen with the most amazing aromas! Just the thought of the smells alone makes my mouth water. And finally pasta, cooked according to directions, and Parmesan cheese (optional) add a wonderful heartiness that will have your family reaching for a second helping.
You can either cook this amazing recipe directly in your slow cooker or combine the ingredients (except the pasta and Parmesan cheese) in a large zip-lock bag and store it in the freezer for two to three weeks. With only 10 minutes of easy prep, you won't have to stress about dinner. Prep and freeze! When you are ready to cook, all you have to do is thaw the contents of the bag and throw it all into your slow cooker. Cook your pasta according to directions and add it along with the Parmesan cheese during the last 10 minutes of cooking. Serve with garlic bread. Buon appetito!
Cooktop Cove 
Slow Cooker Chicken with sun-dried tomatoes
10 minutes
6 hours
6 hours, 10 minutes
2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
½ cup finely chopped sun-dried tomatoes
7.5-ounce jar artichoke hearts, cut into bite-sized pieces
1 tablespoon minced garlic
½ cup water
1 tablespoon finely chopped rosemary
16 ounces dry penne pasta
1 cup Parmesan cheese (optional)
Season chicken with salt and pepper to taste and then place in a 1-gallon zip-lock bag.
Add everything from sun-dried tomatoes to rosemary. Close the bag, removing as much air from the bag as possible.
Give the bag a gentle shake to mix everything together. Store in the freezer for up to two to three weeks.
Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cover and cook on high for 3 hours, or on low for 6 hours.
Cook penne pasta according to directions.
Stir in cooked pasta and Parmesan cheese (optional). Continue to cook for another 10 minutes, or until hot.
Serve with garlic bread.
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