Heat oil in a large skillet over medium high heat.

Trim skin and excess fat from chicken. If the pieces are more than an inch thick, fillet or cut at an angle lengthwise to make them a bit thinner.

Sprinkle both sides of each chicken piece with salt and pepper.

Place chicken in the skillet and cover to prevent splatter.

Let cook for 3 minutes, then flip chicken. Cover and cook for 3 minutes more.

Chicken should be slightly browned with a bit of pink showing on the sides.

Place chicken in a casserole style crock pot.

Remove outer skin from onion and chop into small pieces. Add onion to the crock pot.

Chop sun dried tomatoes and spread over the chicken.

Pour entire contents of marinated artichoke hearts into the crock pot, letting the marinate coat the tops of the chicken.

Sprinkle chicken with oregano and rosemary.

Cover crock pot and turn to High. Let cook for 2 hours.

To confirm chicken is cooked through, internal temperature will be 165. Alternatively, slice the thickest piece and ensure juices run clear. Serve immediately.