1 fresh lemon
3 cups cold water
3/4 cups Shirley J Universal Sauce
1 tsp Shirley J Chicken Bouillon
1/2 tsp Shirley J Onion Seasoning (If you don’t have Shirley J products, use one jar of alfredo sauce. Warm it up in a saucepan and add in 1 tsp of chicken bouillon. Add in onion powder, if desired and the parmesan cheese then follow the rest of the recipe)
1 (14 oz) can artichokes in water, drained and coarsely chopped
1/4 cup Parmesan sauce
1/2 lb boneless, skinless chicken thighs, cut into bite-size pieces
1 cup fresh button mushrooms or 1 cup freeze-dried mushrooms
1 T cornstarch
1 T water
Hot cooked spaghetti, or other pasta
In a medium saucepan combine 3 cups cold water and Shirley J Universal Sauce. Add in bouillon and onion seasoning. Whisk until dissolved and bring to a slow boil. Simmer for 10 minutes. Stir in Parmesan cheese. Pour sauce into slow cooker and stir in the chicken and artichokes, as well. Juice the lemon and pour juice into slow cooker. Zest the lemon and add that in as well. Cover and cook on LOW for 4 -6 hours. For the last 30 minutes of cook time, uncover and add in mushrooms. In a little bowl, stir 1 T water and 1 T cornstarch together until smooth. Pour into the slow cooker and stir into the cream sauce. Turn the slow cooker to high and cook uncovered for 30 minutes. When sauce is thick serve over hot noodles with diced tomatoes on top.
First off, I just want to say anything that has artichokes, tomatoes, mushrooms and creamy sauce is a winner in my book. I just love that combination. I really enjoyed this and it wasn’t as lemony as I would think it would be. Just a hint of lemon, not overdoing it but not bland either. I would give this at least 4 stars. YUM!