Crock Pot Artichoke Lemon Garrrrlic Chicken Recipes

SLOW COOKER LEMON GARLIC CHICKEN II

Steps:

• In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
• In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
• Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

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.

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!)

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 LEMON GARLIC CHICKEN

Steps:

• Coat chicken breast pieces lightly in flour, shaking off excess, and place on a plate.
• Heat 2 -3 tbsp. oil in a large skillet over high heat. Get the pan nice and hot!
• Add in half the chicken pieces and brown on both sides (about 3 minutes per side).
• Season chicken with a bit of salt and pepper while it's in the pan.
• Take those pieces out, add in more oil if needed, and brown last batch of chicken.
• Put chicken into the crock pot.
• Sprinkle chicken with dry Italian dressing mix. Add in minced garlic.
• Then pour in chicken broth and lemon juice.
• Cover with lid and cook on low for about 3 to 3 1/2 hours.

CROCK POT ARTICHOKE, CHICKEN AND OLIVES

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.

CROCK POT LEMON ARTICHOKE CHICKEN

Steps:

• Combine onion, garlic, garlic powder, oil, paste & thyme in a microwave safe bowl. Microwave for 4 - 5 minutes, stirring occasionally until onions are soft.
• Place chicken in the crock pot. Season with salt & pepper.
• Add in the onion mixture & white wine vinegar.
• Cover & cook on LOW for about 4 hours.
• Stir in the artichokes, cream of chicken soup, parmesan, lemon juice, Dijon mustard & mushrooms. Cover & cook on LOW for another 30 - 60 minutes. If needed, you may thicken it with cornstarch.
• Serve over rice or noodles.