Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes
Boneless chicken thighs cooked in the crock pot with artichoke hearts and sun-dried tomatoes.
Servings: 4 serves
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
- 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.
Notes
- 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.
Nutrition
Calories: 211kcal | Carbohydrates: 2g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 155mg | Potassium: 466mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 432IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg
