1 to 1 1/2 pounds chicken breast tenders, or boneless chicken breasts cut in 1 inch strips
1 tablespoon real bacon bits
1 15 ounce can diced tomatoes, drained
1 15 ounce can artichoke hearts, quartered
8 ounces fresh mushrooms, sliced
1 packet dry chicken gravy mix
1/4 cup red wine
2 tablespoons Dijon mustard
Combine all ingredients in a crockpot; stir to combine. Cover and cook on low 6 to 8 hours. Serve over pasta or rice.
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