Mustard Chicken with Artichokes and Grape Tomatoes

In a 4-quart slow cooker whisk together olive oil, mustard, lemon peel, lemon juice, thyme, salt, and crushed red pepper. Add tomatoes, chicken, and frozen artichokes; toss to combine. Cover and cook on low-heat setting for 4 hours.

Use a slotted spoon to transfer chicken mixture to a serving dish, reserving cooking liquid. Serve chicken mixture with roasted asparagus and couscous; drizzle with cooking liquid to moisten. Makes 6 to 8 servings.