Slow Cooker Chicken with Artichokes and Sun Dried Tomatoes
Author: Nicole
Ingredients
  • 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
Instructions
  1. Spray 5 to 6-quart slow cooker with cooking spray.
  2. Season chicken thighs with salt and pepper. Add to slow-cooker in one layer – it’s okay if they’re folded.
  3. Place artichoke hearts, sun dried tomatoes, kalamata olives, capers and garlic on top of chicken.
  4. Pour reserved artichoke liquid and white wine over top.
  5. 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.
  6. Before serving break up chicken into large chunks and stir with sauce.
  7. 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/