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chicken thighs in crock pot with artichokes and sun dried tomatoes

Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes

Melt-in-your-mouth chicken thighs prepared in the crock pot with artichoke hearts and sun-dried tomatoes.
Blue: 8   Green: 8   Purple: 8   Freestyle: 5
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 6 serves
Calories 304 kcal
Author Katerina | Diethood


  • 6 to 8 boneless, skinless chicken thighs
  • salt and fresh ground pepper , to taste
  • 1/2 teaspoon sweet or smoked paprika
  • 1/2 tablespoon dried oregano
  • 1 jar (14.75-ounces) grilled artichoke hearts, drained, 1/3-cup liquid reserved
  • 4 cloves garlic, minced
  • 1/3 cup artichoke hearts liquid
  • 1 bag (3.5-ounces) Julienne Cut Sun-Dried Tomatoes
  • 3 tablespoons chopped fresh parsley


  1. Spray 6-quart crock pot/slow cooker with cooking spray.

  2. Season chicken thighs with salt, pepper, paprika, and dried oregano; add to slow cooker in one layer.

  3. Add artichoke hearts over the chicken; sprinkle with garlic.

  4. Take 1/3-cup of the liquid from the jar with the artichoke hearts and pour it over the top.

  5. Cover; cook on HIGH for 4 to 4-1/2 hours, or on LOW for about 6 hours.
  6. Add sun-dried tomatoes 30 minutes before it's done cooking; cover and continue to cook.

  7. Remove cover at the end of the cooking time.

  8. Sprinkle with fresh parsley and serve.

Recipe Notes

NET CARBS: 10 grams
Nutrition Facts
Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes
Amount Per Serving (1 g)
Calories 304 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Cholesterol 144mg48%
Sodium 442mg18%
Potassium 956mg27%
Carbohydrates 14g5%
Fiber 4g16%
Sugar 7g8%
Protein 32g64%
Vitamin A 1046IU21%
Vitamin C 24mg29%
Calcium 59mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.