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Crock Pot Chicken with Artichokes

Crock Pot Chicken with Artichokes is a melt-in-your-mouth chicken thighs recipe cooked in the slow cooker with artichoke hearts and sun-dried tomatoes.

Chicken thighs in a crock pot with artichokes and sun-dried tomatoes.

Crock Pot Chicken With Artichokes

You’ll love this easy, wonderfully delicious crockpot chicken thighs recipe! The chicken is paired with tasty artichoke hearts and sun-dried tomatoes that result in a super simple meal your whole family will love! In fact, this chicken recipe will make you want to jump for joy because there’s so much texture and flavor here; the chicken will literally melt in your mouth.

Artichoke hearts are a surefire way to add lots of flavor to a dish. Throw in some sun-dried tomatoes, and you’ve got an exciting taste combination. What’s even better about this recipe is how easy it is to prep. Just put everything in the slow cooker and go about your day. It’s a meal that almost cooks itself, and the result is simply delicious!

Why We Love This Crockpot Chicken Recipe

  • Easy to Prepare: This recipe is as simple as layering ingredients in your slow cooker. Set it up, go about your day, and return to a delicious meal.
  • Family-Friendly: This dish is something your whole family will love. It’s a crowd-pleaser that satisfies both kids and adults.
  • Versatile: You can serve it as is, or pair it with your favorite sides, making it a versatile meal that suits any dining occasion.
  • Flavor-packed Ingredients: The artichoke hearts and sun-dried tomatoes bring a whole lot of flavor to the dish, turning simple chicken thighs into a gourmet experience.

How To Make Crock Pot Chicken With Artichokes

This recipe makes it simple to get a family dinner on the table with only several ingredients and without all the fuss.

Ingredients You’ll Need

For this recipe, you’ll need 6 to 8 boneless, skinless chicken thighs seasoned with salt and fresh ground pepper. You’ll also need paprika, dried oregano, a jar of grilled artichoke hearts, some minced garlic cloves, and a bag of Julienne Cut Sun-Dried Tomatoes.


  • Prepare the Crock Pot: Spray a 6-quart crock pot/slow cooker with cooking spray.
  • Season the Chicken: Season chicken thighs with salt, pepper, and dried oregano. Transfer chicken thighs to the slow cooker in one layer.
  • Layer Ingredients: Place the artichoke hearts over the chicken and sprinkle with garlic. Pour a 1/3 cup of the liquid from the jar with the artichoke hearts over the top.
  • Cooking Time: Cover and cook on HIGH for 4 to 4-1/2 hours or on LOW for about 6 hours.
  • Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes 30 minutes before the chicken is done cooking.
  • Garnish and Serve: Sprinkle with fresh parsley and serve.
    Overhead picture of chicken thighs in a slow cooker with artichokes and sundried tomatoes.

    Frequently Asked Questions

    Can I Use Chicken Breasts?

    Yes, you can use chicken breasts, but keep in mind that chicken breasts will need less time cooking, so start checking for doneness around the 4-hour mark if cooking on LOW, and around the 2-hour mark if cooking on HIGH.

    Can I Use Bone-In Chicken Thighs?

    Bone-in chicken thighs are great but may need a little longer to cook through. Chicken is cooked through when its internal temperature registers at 165˚F on an Instant Read Meat Thermometer.

    Can I Double The Recipe?

    Up to 8 chicken thighs should suffice because you want them all in one layer, slightly overlapping so as to make room for the rest of the ingredients to combine.

    Tips and Variations For Crock Pot Chicken With Artichokes

    • Choosing the Right Chicken: Opt for chicken thighs, which tend to stay juicy and tender during slow cooking.
    • Layering Is Key: Make sure to layer the ingredients as directed, starting with the chicken, then artichokes, and finally the garlic and liquid. This ensures even cooking and flavor distribution.
    • Watch the Cooking Time: The cooking time can vary depending on the size and thickness of the chicken thighs, so keep an eye on it, especially if you’re using the HIGH setting.
    • Don’t Rush the Sun-Dried Tomatoes: Adding the sun-dried tomatoes 30 minutes before the end of cooking helps them retain texture and flavor without becoming mushy.
    • Customize the Flavors: Feel free to experiment with other seasonings, like thyme or rosemary, to match your taste preferences.

    Serving Suggestions For Chicken With Artichokes

    Chicken with artichokes is a rich and flavorful dish that pairs well with various sides. Here are some serving suggestions:

    • Serve Over Grains: Plate the chicken and artichokes over rice, quinoa, or couscous to soak up the delicious juices.
    • Pair with Pasta: For a more substantial meal, serve it over buttered noodles or creamy mashed potatoes.
    • Add a Green Side: A simple bulgur salad with a light vinaigrette or roasted green beans can balance the richness of the dish.
    • Bread Option: Offer crusty bread, like this slow cooker basil pesto bread, to help scoop up the sauce and complement the textures.
    • Wine Pairing: Consider serving a chilled glass of white wine like Chardonnay or a light red wine like Pinot Noir to complement the flavors.

    This delightful meal is a game-changer that you must try. Its easy preparation and rich, tempting flavors combine both a side dish and main course in one. Grab some crusty, delicious bread to soak up the incredible sauce that accompanies it. Your taste buds will thank you! If you don’t have or don’t want to use a slow cooker, make this similar Artichoke Chicken recipe.

    Spooning out chicken thighs from the slow cooker.

    Storage Instructions

    • Storage in Fridge: The chicken thighs should be cooled and refrigerated 2 hours after cooking. Keep them stored in your fridge in an airtight container for 3 to 4 days.
    • Freezing Option: Let the chicken thighs cool completely; transfer to a freezer bag and place them in the freezer. Keep frozen for up to 3 months.
    • Reheating Instructions: Place chicken thighs on a baking sheet and reheat in a 350˚F oven for 15 to 20 minutes or until heated through.

    More Crock Pot Chicken Recipes

    chicken thighs in crock pot with artichokes and sun dried tomatoes

    Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes

    Katerina | Diethood
    Boneless chicken thighs cooked in the crock pot with artichoke hearts and sun-dried tomatoes.
    4.54 from 39 votes
    Servings : 4 serves
    Prep Time 5 minutes
    Cook Time 5 hours
    Total Time 5 hours 5 minutes


    • 6 to 8 boneless, skinless chicken thighs
    • salt and fresh ground pepper , to taste
    • ½ tablespoon dried oregano
    • ½ teaspoon sweet or smoked paprika
    • 1 jar (14.75-ounces) grilled artichoke hearts, drained, 1/3-cup liquid reserved
    • 4 cloves garlic, minced
    • cup artichoke hearts liquid
    • 1 bag (3.5-ounces) Julienne Cut Sun-Dried Tomatoes
    • 3 tablespoons chopped fresh parsley


    • Spray a 6-quart crock pot/slow cooker with cooking spray.
    • Season the chicken thighs with salt, pepper, dried oregano, and paprika; transfer to the slow cooker and arrange them in one layer.
    • Add artichoke hearts over the chicken; sprinkle with garlic.
    • Take 1/3-cup of the liquid from the jar with the artichoke hearts and pour it over the top.
    • Cover; cook on HIGH for 4 to 4-1/2 hours, or on LOW for about 6 hours.
    • Add sun-dried tomatoes 30 minutes before it's done cooking; cover and continue to cook.
    • Remove cover at the end of the cooking time.
    • Sprinkle with fresh parsley and serve.


    • Chicken: Use boneless, skinless chicken thighs for juicy, tender results, but you can also use chicken breasts.
    • Prep Your Crock Pot: Spray with cooking spray for easy cleanup.
    • Layer: Follow the order: chicken, artichokes, garlic, and liquid for even cooking.
    • Cooking Time: Monitor cooking, as cooking time varies with chicken parts, size, and thickness.
    • Experiment: Adjust the seasonings, or use different ones to your taste.
    • Store Leftovers: Keep leftovers in an airtight container in the fridge for up to 3 days.


    Calories: 211 kcal | Carbohydrates: 2 g | Protein: 33 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Trans Fat: 0.03 g | Cholesterol: 161 mg | Sodium: 155 mg | Potassium: 466 mg | Fiber: 1 g | Sugar: 0.2 g | Vitamin A: 432 IU | Vitamin C: 5 mg | Calcium: 36 mg | Iron: 2 mg

    Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

    Course: Dinner
    Cuisine: American
    Keyword: chicken thighs recipe, crock pot chicken, crock pot chicken thighs, crock pot dinner ideas, slow cooker chicken dinner
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    72 comments on “Crock Pot Chicken with Artichokes”

    1. Avatar photo
      Cindy Glennon

      I loved the idea of this recipe. I have been craving artichoke anything lately. I made this last night in the crock pot, I did the high setting for 4 hours. The artichokes disintegrated and became mushy as well as tomatoes. I think with the thighs and how delicate the artichokes are I will bake this next time. But do love the combination of ingrediants.

    2. When it was first cooked and eaten warm, I actually felt there wasn’t a lot of flavor (even with extra spices, though it could have been something off on my end with ingredients) but I REALLY enjoyed some of the cold leftovers shredded and eaten over salad!

    3. My family went crazy for this! The only changes I made were using chicken cutlets, instead of thighs (and I also browned them in a cast iron skillet prior to putting them in the crockpot), doubling the spice, adding capers and topping off with some feta cheese. This was honestly like heaven! So so much flavor. I’ve been striving to stick to a mediterranean diet and dishes like this one make it easy! Thanks for sharing.

      1. When you say topping off with capers and feta cheese. Is that while cooking or after cooking? I too am on a Mediterranean diet. I don’t eat a lot of chicken mainly fish. But, this recipe sounds delicious.

      1. Katerina - Diethood
        Katerina Petrovska

        I get them at Target, Walmart, local grocery store, etc… They sell them in jars, right next to the marinated artichokes, other jarred veggies, canned mushrooms, and so on.

    4. I followed the recipe exactly. The pictures look great. My family and I didn’t care for it. However we enjoy all of the ingredients separately….not so much. No one ate the leftovers.

    5. When adding the sun-dried tomatoes, I also add Kalamata olives. When plating I sprinkle with Feta cheese. Very yummy!

    6. This sounds yummy! I do have a couple of questions, though.

      When you say “jarred” artichoke hearts, do you mean the marinated ones? Or can I use the plain ones that come in a can? I don’t think I’ve ever seen plain ones come in an actual jar.

      How would you adjust the recipe or cooking time in order to use veal instead of chicken?

      1. Katerina - Diethood
        Katerina Petrovska

        Hi! Yes, marinated artichokes; those that are sold in liquid. The canned artichokes that I get do not have any liquid in them, but maybe there is some with liquid and I just don’t know about it. 😁 You’ll need 1/3 cup of that liquid to use in the recipe. You don’t have to – you can just use chicken broth, if you want.
        I have never tried this recipe with veal, so I can’t say for certain, but I know that veal is thoroughly cooked at 145˚F. If you can, use an instant read thermometer and start checking for doneness at the 4 hour mark to see how much longer it may need to cook.

    7. Love this recipe and make it at least once a month! I do substitute chicken broth for the liquid from the artichokes because otherwise it’s a bit oily for my taste. Question, has anyone ever tried freezing the leftovers, and if so how was it?

    8. This has become one of my go-to recipes for a while now. Delicious over rice. You can get pretty flexible with it too! I didn’t have sun-dried tomatoes one time, so I threw in some chopped black olives and that was great. I bet green olives would be good. I usually use Italian Seasoning instead of Oregano. I always just use regular artichoke hearts. I also just use jarred chopped garlic because I am lazy! You definitely don’t need to spray the crock before putting everything in.

      Two important things that I have found:
      1. You need to add extra liquid, otherwise the exposed ingredients will burn. I pour in fat-free chicken broth until everything is covered. When I serve, I use a slotted spoon to strain everything out.
      2. I only need 4 hours on low in the crock pot. I have the Hamilton Beach Set & Forget.

    9. Avatar photo
      Christopher Weaver

      Great recipe! Like others I added the sun-dried tomato during the last 30 minutes of cooking. It was perfect. I also shredded the chicken in the crock and folded in fresh baby spinach until it was wilted. Strongly recommended. Tempted to serve over brown rice or with quinoa for an extra step. Thanks for the recipe!

      1. This recipe is so simple and tasty! It just Rocks! Since I found it I have made every week in my meal planning rotation! I use the bone in thighs and the meat falls off the bone.

    10. So good! I have added carrots and/or potatoes for something extra. I also wait to add the sun-dried tomatoes when there’s only 30-45 minutes of cook time left, this keeps them from burning.

    11. YUM! I’d never used artichoke hearts in a crockpot before, they definitely made this flavor amazing! Thanks for sharing!

    12. I’ve made this many times in the crockpot.and loved it! My question is: Could I make this recipe in an Instant Pot Pressure Cooker and pressure cook instead of slow cook? If so would you ha Eva recommended time?

    13. Question: I’d like to make this before heading out to work. I usually start with frozen chicken when I do this so that it doesn’t overcook. How long is it safe to cook the artichokes, though? Will that turn them to mush? Can I throw them in at the end?

    14. This was a great recipe! I also added a small can of tomato paste and some concentrated low sodium chicken broth.

      1. Katerina - Diethood
        Katerina Petrovska

        Hi! I *think* if you add them near the end, they would be OK. Adding them in at the beginning might add a bitter taste to the entire dish.

      1. Katerina - Diethood
        Katerina Petrovska

        Hi! Yep, bone-in is fine, but they might take a bit longer to cook. Maybe about 20 minutes longer in the crock pot.

    15. Avatar photo
      Marti Bowland

      Thank you for your creative recipe. We made this last evening using the stovetop to brown and the oven to roast it. We added more sundried tomatos because we love them. I did find the correct artichokes. I added more of the juice than you mentione but I don’t recommend that move. I didn’t have fresh parsley but I added a little dried after running it through the mortar/pestel. It was easy to create and tasty.

    16. I love this recipe! I’ve made it just for my husband and I, and I’ve also made it for a small get together. It has been well received!

    17. I can only find “smoked” sun dried tomatoes in a bag VS sun dried tomatoes in a jar. WhT donyou think I should go with?

      1. Katerina - Diethood
        Katerina Petrovska

        Hi Iva!! GO with the smoked sun dried tomatoes… I bet that smoky taste will add that much more to the overall flavor. 🙂

    18. Smelled so good! Made for my husband. He loved it. Stirred in half a block of cream cheese in sauce at end to make it creamy and served over rice. So easy!

    19. Avatar photo
      Cheryl Garcia

      Hi, This looks so delish, can I double the recipe? Would that require more time? Thank you 🙂

      1. Katerina - Diethood
        Katerina Petrovska

        Hi Cheryl!! I have always read not to use too many pieces of meat in a slow cooker. I think up to 6 is a good number, maybe even 8, depending on their size, but anything more than that might get a bit crowded. You want them all in one layer, slightly overlapping so to make room for the rest of the ingredients. I hope that helps!

    20. I have everything to make this. Except my artichoke hearts are not grilled so I hope the taste is not altered much. I guess I could drain them and try to grill them. We are having a major snow storm here and it is impossible to get out. It seems like I want everything I see to eat and then don’t want it or can’t decide. This recipe looks great and it is going in my crock pot in the morning. That is if we still have electricity. Thanks for sharing this recipe.

    21. I like a lot of sauce with many of my recipes (I love sauce, and love having extras for a pasta side dish, etc.) Could I add some chicken broth or water (or something else you suggest) to make the sauce stretch? By the way, this looks YUMMY!!!

      1. Katerina - Diethood
        Katerina Petrovska

        Hi Karen! Yes, you absolutely can use chicken breasts, but keep in mind that chicken breasts will need less time cooking, so start checking around 5-hour mark if cooking on LOW, and a little before the 4-hour mark if cooking on High.

    22. Avatar photo

      I am in love with the photos in this post, Kate, which means I have to make this recipe ASAP! That’s how my brain works. 🙂 How lovely would it be throw everything in the slow cooker and come home from work to this?!

    23. Hello,

      Made this the other day, but didn’t see to use grilled artichoke’s. Does it make a difference in the way the dish tastes? Is there any thing i could use to flavor it up a bit more? thankyou

      1. Katerina - Diethood
        Katerina Petrovska

        Hi! Yes, the grilled artichokes do add great flavor as well as the sun-dried tomatoes. Did you use the sun-dried tomatoes? Is it bland? You could add a bit more garlic, but sautee it first in some olive oil. Also, you can add dried oregano, dried thyme and/or rosemary. Let me know how it goes. Thank you!!

        1. Hi Katerina, Yes, i did use sun-dried tomatoes,the addition of more garlic and oregano helped some, but next time i will see about getting grilled artichokes, thankyou C.M.

    24. Avatar photo
      Sharon @ What The Fork Food Blog

      Wow, this chicken looks good! I’ve been totally loving my crock pot lately so I’ll have to try this out 🙂

    25. Avatar photo
      Meg @ With Salt and Wit

      Anytime there is sun dried tomatoes and artichokes involved, I am there! And its bittersweet that is fall but I can’t be more excited for crock pot meals!

    26. Avatar photo
      Michelle | A Latte Food

      Oh my goodness, I noticed it too! Summer is definitely coming to an end! And yes to this meal! I love how easy it is!

    27. Avatar photo
      Michelle @ A Dish of Daily Life

      What a fabulous combination! I have 3 kids who love artichokes so much I can barely keep them in the house. If I buy them for a recipe, I have to hide them so they don’t eat them! I can’t wait to try this…it looks delicious!

    28. Avatar photo
      Arman @ thebigmansworld

      oh hell yes. Thighs > other parts of the bird.

      Is it really getting that dark for you? I’m feeling odd eating dinner while the sun is shining through…I need this tonight though. Fedex?

      1. Katerina - Diethood
        Katerina Petrovska

        Well, I’m crying for the 9 o’clock sunset. 😀
        Now it’s dark by 7 pm… but it will get worse, so I’ll *try* to enjoy it for now.

    29. My 4 year old is obsessed with artichoke hearts so this is a must-make for me! Looks like the perfect dinner for a busy weeknight!

    30. Avatar photo
      Michelle @ My Gluten-free Kitchen

      Working on my meal plan tonight, and I have all the ingredients for making this, YES!! Can’t wait to try it!

    31. Quick question…your description says boneless chicken thighs but the ingredients say bone-in….which one do you use?

      1. Katerina - Diethood
        Katerina Petrovska

        Hi Gilly! Thanks for catching that! It should be boneless chicken thighs. I’ll correct it right away. Again, thank you!

      1. Avatar photo
        Marlena Buzzell

        I am planning on making this for a dinner party. Can you use white wine for the liquid? It is a Party of five.
        You guys are coming from the future!!! all comments are 2025 ;O)
        It’s still 2023 here . . . . hope all is well in the future.

        1. Hi!
          Yep, absolutely. You can use any liquid you like, but just keep in mind that it will impart a different taste than the recipe originally intended.

          1. Avatar photo
            Marlena Buzzell

            Would you recommend it or stick with the artichoke juice? Just want your opinion . . . thank you!!!

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