Slow Cooker Chicken with Artichokes and Sun Dried Tomatoes
Ingredients
- 8 boneless chicken thighs with skin removed
- 2 tablespoons chopped fresh oregano
- 1 jar 15 ounces marinated artichoke hearts (preferably grilled), 1/4-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
- 1/2 cup dry white wine
- 3 tablespoons chopped fresh basil
- Serve over brown rice or pasta
Instructions
- 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.
