Rusticchickenandartichokesslowcooker Recipes
RUSTIC CHICKEN AND ARTICHOKES (SLOW COOKER)
Make and share this Rustic Chicken and Artichokes (Slow Cooker) recipe from Food.com.
Provided by lmkga
Categories Chicken
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients (except mushrooms) in a crock pot and stir to combine. Cover and cook on low 6 to 8 hours.
- OPTIONAL: Sautee mushrooms and serve on the side, so that those who do not like mushrooms don't have to eat them -- and those who do, can top them on their chicken. Serves 6.
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- Pat dry chicken thighs with paper towels to remove surface moisture. Sprinkle with a little bit of salt on each side and set aside.
- Heat 1 tablespoon of oil and one tablespoon of butter in a large non-stick skillet over medium-high heat. Add the chicken, skin side down, and cook for about 3-5 minutes, until deep golden brown. Remove from the pan and transfer to the slow cooker, placing the chicken pieces skin side up.
- Add the onions, garlic and ginger to the same the skillet. There should be plenty of oil and fat left in the pan, but if not, add another tablespoon of oil or butter. Saute the vegetables until deep golden brown, constantly stirring, about 3-5 minutes (see note).
- Add the water, salt and the pepper to the skillet. Stir well and taste for salt. Adjust if necessary. The liquid should be salted just right. Very little liquid will evaporate during slow cooking under a lid so no need to under-salt. Transfer the contents of the skillet to the slow cooker.
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- In a medium size bowl, mix together the tomatoes, artichoke hearts, onion, olives, broth, wine, tapioca, parsley, basil and thyme. Pour mixture over the chicken.
- Cover and cook on LOW, 4 to 6 hours or until fork tender. (Mine were fork tender at 4 hours so I switched the ninja to warm for several hours till dinner.)
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