- 1 (15 ounce) jar Alfredo sauce
- 3 tablespoons garlic powder
- 1 1/2 tablespoons lemon zest
- 3/4 cup chicken broth
- 2 teaspoons quick-mixing flour (such as Wondra®)
- 2 tablespoons cold water
- 1 (14 ounce) can quartered artichoke hearts, drained
- 4 skinless, boneless chicken breast halves
- Stir Alfredo sauce, garlic powder, lemon zest, and chicken broth together in the crock of a slow cooker until smooth. Place quick-mixing flour and water into a small jar with a lid and shake to combine; stir into sauce mixture.
- Place artichoke hearts and chicken breasts into slow cooker and cover with sauce. Cover and cook on Low for 4 1/2 hours.