Instructions: Place the potatoes in an electric slow cooker. Sprinkle 1/2 cup of the sun-dried tomatoes and the garlic pepper over the potatoes. Drizzle on 3 tablespoons of the balsamic vinegar.

Cover and cook on the high heat setting 2 hours. Reduce the heat setting to low.

Place the chicken breasts on top of the potatoes. Sprinkle the remaining 1/4 cup sun-dried tomatoes, the roasted red pepper strips, and the artichoke hearts over the chicken. Cover and cook on low about 3 hours, or until the potatoes are tender and the chicken is cooked through. Drizzle the remaining 2 tablespoons vinegar over the top and garnish with the capers and basil.

For a truly Mediterranean touch, crumble a little goat cheese or feta cheese over the top of this dish when serving.

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