White Wine Chicken with Artichokes

White Wine Chicken with Artichokes Recipe from New Leaf Wellness

Yields: 6 servings
Ingredients
• 2 pounds boneless skinless chicken breasts
• 1 can of artichokes (14oz), quartered and drained
• 1 can of diced tomatoes (14.5oz), undrained
• Juice of 1 lemon
• 1/2 cup dry white wine
• 4 cloves of garlic, minced
• 1/4 cup butter
• 1 tablespoon capers (optional)
• 1 tablespoon corn starch (day of cooking/serving)

Materials
• 1 gallon-sized plastic freezer bag

To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (within 3 months)
2. Tenderize chicken.
3. To your freezer bag, add all ingredients except corn starch.
4. Remove as much air as possible, seal, and freeze for up to three months.

To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4-6 hours.
3. Stir corn starch into mixture and cook an additional 1/2 hour on “low” setting.

Serve over spaghetti, zoodles, or cauliflower rice.