Basil Artichoke Chicken - cooking recipe

Ingredients

6 boneless skinless chicken breasts (or thighs)
2 leeks, sliced
3 roma tomatoes, diced
8 ounces artichoke hearts (frozen or jarred but needs to be drained)
1 1/2 cups white wine (can substitute chicken broth or do half wine or half broth)
1 cup parsley, minced
1/4 cup basil, minced
2 garlic cloves, minced
3 tablespoons white balsamic vinegar
2 tablespoons olive oil
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon pepper

Preparation

Season chicken with salt, pepper, paprika, and cayenne.
In large non stick skillet, brown chicken in 1-2 tbsp olive oil over med-high heat until golden on both sides. Time will vary between breasts and thighs; may need to do in 2 batches.
Remove golden chicken pieces and place in crock pot.
Add vinegar, garlic, and leeks to skillet and cook 1 minute.
Stir in artichoke and wine. Cook 1 minute. Pour all ingredients in skillet over chicken in your crock pot.
Cover and cook 4-5 hours on low.
Stir in parsley, basil, and tomatoes and continue cooking an additional hour.
Serve hot.