Crock Pot Artichoke Chicken Recipes

SLOW COOKER OR INSTANT POT LEMON ARTICHOKE CHICKEN

Steps:

• Salt and pepper both sides of chicken. Place on the bottom of the slow cooker.
• In a small bowl, mix together chicken broth (or wine), lemon juice, garam masala, garlic, and turmeric. Pour on top of the chicken.
• Cover chicken with hearts of palm, artichoke hearts, fresh thyme, slices of lemon, and sprinkle with lemon pepper. Cook for 4 hours on low.
• At 4 hours, mix together arrowroot powder with 2 tbsp water. Add arrowroot powder with water and whisk. Then add mixture to the slow cooker, and continue to cook for another 30 minutes or until thickened. Remove thyme sprig (leaves should have fallen off into the dish).
• Serve chicken on top of rice, pasta, or with vegetables.
• Salt and pepper both sides of your chicken. Place in the bottom of your Instant Pot.
• In a small bowl, mix together chicken broth (or wine), lemon juice, garam masala, garlic, and turmeric. Pour on top of the chicken.
• Cover chicken with hearts of palm, artichoke hearts, fresh thyme, slices of lemon, and sprinkle with lemon pepper. Secure the lid, ensuring the valve is sealed. Select the manual (or pressure button on some models), and cook on high pressure for 9 minutes.
• Use a quick release, ensuring the steam is completely released before opening the lid. Whisk together arrowroot with 2 tbsp of water, and add to the sauce. Continue to stir until thickened. Remove thyme sprig.
• Serve chicken on top of rice, pasta, or with vegetables.

SLOW-COOKER CHICKEN WITH TOMATOES AND ARTICHOKES

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Remove skin and any fat from chicken. Brush chicken with dressing; place in cooker. Sprinkle with Italian seasoning, salt and pepper. Top with remaining ingredients except parsley.
• Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
• Skim off any fat from top of mixture in cooker. Serve chicken and tomato mixture in shallow bowls; sprinkle with parsley.

CROCKPOT ARTICHOKES

Steps:

• Rinse Artichokes with water.
• Trim artichoke stem (it is an edible part of the vegetable, but for this method it must be trimmed short).
• Trim top inch off artichoke; heart will be exposed.
• Rub halved lemon over exposed artichoke heart to prevent browning.
• Open up petals to spread apart the artichoke & better expose the heart.
• Place artichokes into crock pot & squeeze lemon juice evenly over the top.
• Drizzle olive oil over artichokes.
• Salt artichokes & top with garlic.
• Pour approximately 1 cup of white wine into bottom of crock pot - add water until there is a 2-inch depth of liquid in the base of the slow cooker. The bottom 1/4 of the artichoke can be covered in the liquid.
• Cover with lid & cook on high for 4 hours (smaller artichokes will cook in 3 hours-remember, I used jumbos!)

LEMON ARTICHOKE CROCK POT CHICKEN

Steps:

• Slice the ends off two lemons (so they will sit) and cut them in half. Peel and quarter 3-4 small onions. Trim and peel a whole head of garlic (about 20 cloves).
• Line a crock pot with a crock pot liner or spray it with cooking spray. Arrange the lemons, onions and about 2/3 of the garlic on the bottom. Add the reserve liquid from one can of artichoke hearts.
• Pat the chicken breast dry. Salt and pepper them. Lay them in a single layer on top of the lemons and onions. Tuck the potatoes and remaining garlic around the chicken. Add the drained cans of artichoke hearts to the top.
• Cover. Cook 3-4 hours on high or 5-6 hours on low until the juices from the chicken run clear and the potatoes are fork tender.
• To make the gravy, remove the artichokes, potatoes, chicken, onions to a platter to serve. Ladle 1 1/2-2 cups of cooking liquid into a small sauce pan. Bring to a boil. In a jar with a screw lid, add the flour to cold water and shake until mixed. Slowly add to the boiling cooking liquid, whisking constantly. Cook until it begins to thicken.

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375˚F.
• Mix the artichokes, green chiles, cream cheese, 1 cup of the parmesan cheese, and garlic powder together until combined.
• Lay the chicken breasts flat in a large baking dish then spread the artichoke mixture over the top of the chicken. Sprinkle the remaining cheese over the top.
• Bake for 35-45 minutes or until the chicken is cooked through (165˚F internal temperature)
• Garnish with parsley and serve hot. Enjoy!

CROCK POT ARTICHOKE LEMON GARRRRLIC CHICKEN!!

Steps:

• Put chicken breasts in bottom of Crock Pot.
• Put frozen Artichoke hearts on top of chicken. Chop Portabello's into cubes and add. Mince garlic and add.
• In a bowl pour in the chicken stock. Add envelope of Powdered Hollandaise Sauce and whisk to combine. Add juice of 1 lemon, Rosemary and Salt and pepper. Add to crock pot.
• Cover and cook on low 6-8 hours or high 4-6 hours.
• When done remove chicken and Veggies with a slotted spoon onto plate and cover with foil to keep warm. Turn to high and whisk sour cream into juices in crock pot. Let simmer 15 minutes and serve.

CROCK POT CHICKEN WITH ARTICHOKES & CAPERS

Steps:

• In a 3 1/2 - 4 quart crock pot, combine all ingredients except chicken. Stir well. Add chicken, spooning some of mixture over the chicken.
• Cover and cook on low for 7 - 8 hours, or on high for 3 1/2 - 4 hours.
• Serve over rice, noodles or couscous (not included in nutrition facts).

ARTICHOKE CHICKEN AND RICE FOR CROCK POT

Steps:

• In a large skillet over medium heat, heat the olive oil. Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the slow cooker. In the hot skillet, saute bell pepper, green onions, and mushrooms for about 2 minutes; add chicken broth and soup, stirring to combine thoroughly; pour over chicken. Stir in rice and artichokes; cover and cook for 5 to 6 hours on low. Serves 6.