Ingredients:

• 1/2 cup (125 g) Dijon mustard
• 2 tablespoons chopped garlic
• 1/2 teaspoon dried tarragon
• 2 1/2  pounds (1.44 kg) chicken thighs,skinned
• 1 cup (250 g) chopped yellow onion
• 1 cup (250 g) sliced mushrooms
• 12 oz (360 ml) jar marinated artichoke hearts,undrained
• 1/4 cup (60 g) chopped fresh parsley

Cooking Method:

1. In a large mixing bowl,combine Dijon mustard,garlic and tarragon.Mix well.
2. Add chicken thighs and toss well to coat.
3. Transfer marinated chicken to slow cooker.
4. Add remaining ingredients,except parsley.
5. Cover slow cooker and cook on low-heat setting for 6-8 hours,or until chicken thighs are tender.
6. Sprinkle with chopped parsley.
7. Serve chicken thighs with artichoke sauce over cooked rice.More slow cooker recipes>>>>