Hope you enjoy. Judy Garnett pjxg05a *
I used Minute Maid fresh frozen lemon juice because I
don't like the taste of Real-Lemon and I didn't have a fresh lemon on hand.

1 Pam; or other vegetable spray
4 lg boneless chicken breasts (remove all skin)
1 can mushroom pieces; drained
1 can artichoke hearts; drain
1 bunch green onions; chopped
----SAUCE----
1 tablespoon qk-cooking tapioca; (heaping)
2 tablespoon fresh lemon juice; *
1 teaspoon dried oregano
1 teaspoon garlic powder
1 env. low-sodium bouillon 1/3 cup low-cal italian salad dressing
1/2 cup white wine
1 teaspoon Worcestershire sauce

1. Spray crockpot inside with Vegetable Spray.

2. Place drained mushrooms, drained artichoke hearts and chopped green onions in bottom of crockpot. Sprinkle vegetables with a heaping tablespoon of quick-cooking Tapioca and 1envelope of chicken bouillon (I use MBT brand of low-sodium chicken bouillon, but any will do). If you're using granulated bouillon, use about a heaping teaspoon.

3. Place well-washed and dried boneless chicken breasts (all skin and fat removed).

4. Combine remaining sauce ingredients and pour on
top of chicken and vegetables.

5. Cover and set crockpot on High. Cook 5-6
hours or until tender. The Tapioca thickens the sauce while it cooks (you can't even guess the tapioca is in there later).

6. Use Angostura brand low-sodium Worcestershire.

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