In the past year, I have fallen truly and deeply in love with my Slow Cooker, whom I affectionately call Carlotta. The relationship that I have with this piece of home-cook culinary equipment is nothing short of magical. In my busy 50+ hour work week, Carlotta often makes sure that I am fed healthful and delish meals with unimaginable ease. I adore her for it. This new recipe for Slow Cooker Lemon Artichoke Chicken that Carlotta and I created together is just one of my favorite meals to make for the whole week, especially in the warmer months.
OH CARLOTTA!
The recipe is unfathomably simple, quite inexpensive, and greatly healthy! Chicken, onions, garlic, pre-prepared artichoke hearts, capers, lemon, herbs, and a splash of wine make this dish zesty and bright with the chicken so tender it can be shredded with a fork. Essentially, you dump all of these ingredients into the Slow Cooker (I’ll let you name your own) and turn it on: that’s it! If you invest in a quality Slow Cooker complete with a timer that switches to the “Warm” setting after it is finished cooking and stays there – like Carlotta here – you can make this on your way out the door in the morning and when you get home in the evening, the Slow Cooker will have kept it warm and ready for you all day long. Once you experience this for yourself, you will find it hard to break away from your Slow Cooker for more than a week.
It looks messy because it is all so tender, but boy does it taste great!
I like to serve this Slow Cooker Lemon Artichoke Chicken with seasonal vegetables and some sort of carb to soak up the sauce like quinoa, rice, couscous, or my personal carb-fake-out cauliflower rice. This is the ultimate late-Spring and all-Summer week night meal that you are going to love!
Slow Cooker Lemon Artichoke Chicken
Ingredients:
- 4-6 Boneless, skinless chicken breasts or thighs (your choice)
- 1 yellow onion, large diced
- 2 tablespoons crushed garlic
- 1 package frozen artichoke hearts or 2 cans artichoke hearts
- ¼ cup capers, drained
- 2 teaspoons dried oregano
- 1 lemon, halved then sliced
- ¼ cup basil leaves, torn
- 2 tablespoons white wine
- 1 teaspoon salt
- 1 ½ teaspoon black pepper
Directions:
Place the chicken at the bottom of the Slow Cooker. Cover with the onions, garlic, artichoke hearts, capers and dried oregano. Sprinkle with salt and pepper. Place the lemon slices and half of the basil over all. Pour in the white wine.
Cook on the low setting for 4 ½ hours or on the high setting for 2 ½ hours.
To serve, plate the chicken with desired sides. Spoon over some of the sauce and top with additional torn basil leaves. Enjoy!
Place the chicken in the Slow Cooker. Cover with the onion, garlic, artichokes, capers, oregano, salt and pepper.
Cover all with the lemon and basil. Splash in the wine.
Cover and turn it on!
So tender!
Kind of messy, but oh so good!
Serve with quinoa, couscous, rice, or cauliflower rice to soak up the sauce and seasonal vegetables.
Johnny La Pasta 