Crockpot Chicken with Artichokes
Feb 14, 2020, Updated Aug 19, 2025
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Crockpot Chicken with Artichokes is a melt-in-your-mouth chicken thighs recipe cooked in the slow cooker with artichoke hearts and sun-dried tomatoes.
Crock Pot Chicken
You’ll love this easy, wonderfully delicious crockpot chicken thighs recipe! The chicken is paired with tasty artichoke hearts and sun-dried tomatoes, resulting in a super simple Mediterranean-inspired meal your whole family will love! If you’ve tried my artichoke chicken, then you know what I’m talking about.
Artichoke hearts are a surefire way to add 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 its easy 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 great meal for 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.
Ingredients You’ll Need
For this crockpot chicken 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.
How To Make Crock Pot Chicken With Artichokes
This recipe makes it simple to get a family dinner on the table. It uses only several ingredients and lets the slow cooker do most of the work.
- Prepare the slow cooker: 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 the 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.
- Cook: Cover and cook on HIGH for 4 to 4-1/2 hours or on LOW for about 6 hours.
- Add the sun-dried tomatoes: Stir in the sun-dried tomatoes 30 minutes before the chicken is done cooking.
- Serve: Sprinkle with freshly chopped basil or parsley and serve.
Frequently Asked Questions
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.
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.
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.
Recipe Tips
- Chicken options: 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
Chicken with artichokes is a rich and flavorful dish that pairs well with various sides. Plate the chicken over grains like rice, quinoa, or couscous to soak up the delicious juices. Serve it over buttered noodles or creamy mashed potatoes with a simple bulgur salad or roasted green beans on the side.
Offer crusty bread, like this slow cooker basil pesto bread, to help scoop up the sauce!
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Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes
Ingredients
- 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
- ⅓ cup artichoke hearts liquid
- 1 bag (3.5-ounces) julienne cut sun-dried tomatoes
- 3 tablespoons chopped fresh parsley
Instructions
- Prep. Spray a 6-quart crock pot/slow cooker with cooking spray.
- Prepare the chicken. Season the chicken thighs with salt, pepper, dried oregano, and paprika; transfer them to the slow cooker and arrange them in one layer.
- Add remaining ingredients. Arrange the 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.
- Cook. Cover and cook on HIGH for 4 hours or on LOW for about 5 to 6 hours.
- Add the tomatoes. Add sun-dried tomatoes 30 minutes before it's done cooking; cover and continue to cook.
- Finish and serve. Remove the cover at the end of the cooking time. Sprinkle with fresh parsley and serve.
Notes
- Chicken: Use boneless, skinless chicken thighs for juicy, tender results, but you can also use chicken breasts or bone-in chicken.
- 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.
Nutrition
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.
Storage Instructions
- Refrigerator: Keep the chicken and artichokes in your fridge in an airtight container for 3 to 4 days.
- Freezer: Let the chicken thighs cool completely. Transfer them to a freezer bag and freeze them 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.
Love artichokes in my house the family will love this!
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!
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?
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.
amazing!! I gotta try these.
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!
These look amazing! And I LOVE crock pot meals!!
Girl, I love everything about this dish.
Working on my meal plan tonight, and I have all the ingredients for making this, YES!! Can’t wait to try it!
Quick question…your description says boneless chicken thighs but the ingredients say bone-in….which one do you use?
Hi Gilly! Thanks for catching that! It should be boneless chicken thighs. I’ll correct it right away. Again, thank you!
THANK YOU FOR YOUR COMMENTS!
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.
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.
Would you recommend it or stick with the artichoke juice? Just want your opinion . . . thank you!!!
Stick with the juice. 😁 I like the extra flavor it adds.