Crock Pot Artichoke Chicken And Olives Recipes

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SLOW-COOKER CHICKEN WITH TOMATOES AND ARTICHOKES



Slow-Cooker Chicken with Tomatoes and Artichokes image

Add richness to chicken breasts by topping with Italian dressing, tomatoes and artichokes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h45m

Yield 4

Number Of Ingredients 11

4 bone-in chicken breasts (2 1/2 lb)
3 tablespoons fat-free balsamic or Italian vinaigrette dressing
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 large onion, thinly sliced (1 cup)
1/4 cup sliced green olives
4 cloves garlic, finely chopped
1 can (14.5 oz) diced tomatoes, drained
1 can (14 oz) quartered artichokes, drained
2 to 3 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 125 mg, Fat 1, Fiber 9 g, Protein 50 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 6 g, TransFat 0 g

DOUBLE-DUTY CHICKEN WITH OLIVES & ARTICHOKES



Double-Duty Chicken with Olives & Artichokes image

My grandmother came from the region around Seville, Spain, where olives are produced. They get a starring role in her scrumptious chicken. -Suzette Zara, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 4 servings plus leftovers.

Number Of Ingredients 19

1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
8 bone-in chicken thighs (3 pounds), skin removed if desired
1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 tablespoon grated lemon zest
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 can (14 ounces) water-packed quartered artichoke hearts, drained
1/2 cup pimiento-stuffed olives
1 bay leaf
1-1/2 cups orange juice
3/4 cup chicken broth
2 tablespoons honey
GREMOLATA:
1/4 cup minced fresh basil
1 teaspoon grated lemon zest
1 garlic clove, minced

Steps:

  • In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Transfer to a 4-qt. slow cooker., Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours or until chicken is tender. Remove bay leaf., Reserve 4 chicken thighs for Double-Duty Chicken & Feta Spinach Salad; cover and refrigerate. To serve remaining chicken, mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.

Nutrition Facts : Calories 434 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 971mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 26g protein.

PRESSURE-COOKER CHICKEN WITH OLIVES & ARTICHOKES



Pressure-Cooker Chicken with Olives & Artichokes image

My grandmother came from the region around Seville, Spain, where olives and red wine are produced. Those ingredients get starring roles in her scrumptious chicken. -Suzette Zara, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 19

1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
8 bone-in chicken thighs (3 pounds), skin removed if desired
1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 tablespoon grated lemon zest
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 can (14 ounces) water-packed quartered artichoke hearts, drained
1/2 cup pimiento-stuffed olives
1 bay leaf
1-1/2 cups orange juice
3/4 cup chicken broth
2 tablespoons honey
GREMOLATA:
1/4 cup minced fresh basil
1 teaspoon grated lemon zest
1 garlic clove, minced

Steps:

  • In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess., Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. In batches, brown the chicken on all sides., Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. Remove bay leaf. , Mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.

Nutrition Facts : Calories 293 calories, Fat 13g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 591mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

SLOW COOKER OR INSTANT POT LEMON ARTICHOKE CHICKEN



Slow Cooker or Instant Pot Lemon Artichoke Chicken image

Provided by Amy Rains

Time 4h5m

Number Of Ingredients 13

1.5 lbs boneless, skinless chicken breast or thighs
1 cup chicken broth or white wine
Juice of 1 large lemon (about 1/4 cup)
2 tsp garam masala
1 tsp turmeric
1 clove garlic (crushed)
7 oz can hearts of palm (drained)
7 oz jar artichoke hearts (drained)
3 twigs of fresh thyme
2 tsp lemon pepper
Slices of 1 lemon
3 tbsp arrowroot powder*
2 tbsp water

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.

CROCK POT ARTICHOKE LEMON GARRRRLIC CHICKEN!!



Crock Pot Artichoke Lemon Garrrrlic Chicken!! image

I love baked artichokes with lemon and decided I was going to try to adapt for my Crock Pot. The result is delicious! If you love Lemon this dish is for you! Also South Beach friendly.

Provided by Seed of Truth

Categories     One Dish Meal

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast (Frozen)
1 (16 ounce) package frozen artichoke hearts
2 fresh portabella mushrooms
10 garlic cloves
1/4 cup fresh lemon juice
2 cups low sodium chicken broth
1 (8 ounce) package hollandaise sauce mix
1 teaspoon rosemary
1 pinch sea salt
2 teaspoons fresh ground black pepper
1/2 cup light sour cream

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.

Nutrition Facts : Calories 258.2, Fat 7.5, SaturatedFat 2.9, Cholesterol 82.7, Sodium 392.2, Carbohydrate 18.2, Fiber 5.5, Sugar 1.7, Protein 32

CROCKPOT ARTICHOKES



Crockpot Artichokes image

Provided by Lori Taylor

Categories     Side Dishes

Number Of Ingredients 6

3 artichoke
white wine
lemon juice
olive oil
salt
garlic

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!)

CROCK POT ARTICHOKE, CHICKEN AND OLIVES



Crock Pot Artichoke, Chicken and Olives image

Do you want something different in a crock pot recipe...this is it. The fresh Mediterranean flavors are a treat and so is the couscous.

Provided by Geema

Categories     Stew

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless skinless chicken breast halves or 1 1/2 lbs boneless skinless chicken thighs
2 cups sliced fresh mushrooms
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) package frozen artichokes
1 cup chicken broth
1 medium onion, chopped
1/2 cup sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 cup dry white wine or 1/4 cup chicken broth
3 tablespoons quick-cooking tapioca
2 -3 teaspoons curry powder
3/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups hot cooked couscous

Steps:

  • Rinse chicken& set aside.
  • In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives,& wine/broth.
  • Stir in tapioca, curry powder, thyme, salt,& pepper.
  • Add chicken.
  • Spoon some of the tomato mixture over chicken.
  • Cover& cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
  • Serve with hot cooked couscous.
  • Serves 6.

Nutrition Facts : Calories 349.3, Fat 5, SaturatedFat 1, Cholesterol 72.6, Sodium 507.5, Carbohydrate 42.5, Fiber 5, Sugar 9.2, Protein 31.6

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