Slow Cooker Chicken with Artichokes and Sun Dried Tomatoes |
Author: Nicole
- 8 boneless chicken thighs with skin removed
- 2 tablespoons chopped fresh oregano
- 1 jar (15 ounces) marinated artichoke hearts (preferably grilled), ¼-cup liquid reserved
- 3 ounces of sun dried tomatoes (julienne cut)
- 1 cup kalamata olives, pitted
- 3 ounces capers, drained and rinsed
- 4 garlic cloves, minced
- ½ cup dry white wine
- 3 tablespoons chopped fresh basil
- Serve over brown rice or pasta
- Spray 5 to 6-quart slow cooker with cooking spray.
- Season chicken thighs with salt and pepper. Add to slow-cooker in one layer – it’s okay if they’re folded.
- Place artichoke hearts, sun dried tomatoes, kalamata olives, capers and garlic on top of chicken.
- Pour reserved artichoke liquid and white wine over top.
- Cover and cook on high for 4 to 4-1/2 hours or low for 6 hours – until chicken is tender. If more liquid is needed, add additional white wine.
- Before serving break up chicken into large chunks and stir with sauce.
- Transfer to a plate or bowl and sprinkle with freshly chopped basil.
Recipe by Riegl Palate at https://www.rieglpalate.com/slow-cooker-chicken-with-artichokes-and-sun-dried-tomatoes/
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