Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes

4.57 from 44 votes

Boneless chicken thighs cooked in the crock pot with artichoke hearts and sun-dried tomatoes.

Prep Time5

Cook Time5

Total Time5 5

Course: Dinner

Cuisine: American

Keyword: crock pot chicken

Servings: serves

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

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.

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.