slow cooker mediterranean chicken

Delicious!!  

slow cooker mediterranean chicken (adapted from Spark Recipes) 
2 cups chopped portabello mushrooms (okay, I omitted this for my kids' sake)
6 roma tomatoes, chopped (I used a can of petite diced tomatoes)
1 (6.5 ounce) jar marinated artichoke hearts
1/2 cup quartered kalamata olives
1 tablespoon garlic
2 tablespoons cornstarach
1 pound skinless, boneless chicken breasts, cut into pieces*
1 tablespoon Italian seasoning
1 cup chicken broth 

Spritz slow cooker with non-stick spray.  Combine mushrooms, tomatoes, artichoke hearts, garlic, olives and Italian seasoning  Mix together gently.  Combine cornstarch and chicken broth and add to slow cooker and stir gently.  Place chicken on top.
cover and cook on low 6-8 hours.  Stir half way through.
Serve with whole wheat pasta.
Sprinkle with Parmesan cheese.

*If you want to use frozen chicken breasts like I did, follow the recipe but place frozen chicken on top and turn the slow cooker to HIGH.  After an hour your chicken will be thawed enough to cut into pieces.  Place back into the slow cooker and turn the temperature down to LOW.