Indulge in the comforting flavors of a classic slow-cooked dish with our delectable Crock Pot chicken and artichokes recipe. Perfectly designed for busy weeknights, this dish combines succulent chicken with the rich, earthy essence of artichokes, creating a meal that’s as easy to prepare as it is satisfying. Whether you’re serving it at a family dinner or enjoying it solo, this dish is bound to become a household favorite.

Many years ago, my grandmother shared this recipe with me, recounting how she discovered it one winter evening when she was experimenting with leftover chicken and canned artichokes. Her family immediately fell in love with the dish, and ever since, it has become a treasured recipe passed from one generation to another. I’ve adapted it slightly to enhance its flavors while still preserving the dish’s charming origins.

Why You’ll Love This Recipe

This crock pot meal is a lifesaver on busy days. The aromas that fill your home while it cooks are simply divine. The dish requires minimal prep time yet yields an incredibly flavorful outcome, making it a stress-free solution when you’re short on time but don’t want to compromise on taste. Plus, it’s a complete meal in itself, reducing the need for additional side dishes.

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✔Ingredients Notes

The beauty of this recipe lies in its simplicity. Here’s a breakdown of what you’ll need:

Chicken: Use bone-in, skinless thighs for maximum flavor, but breasts work well too.
Artichokes: Canned or jarred artichokes are easiest to use; just make sure to drain them well.
Herbs: Fresh herbs like thyme or rosemary add an aromatic touch.
Stock: Use a good quality chicken stock for depth of flavor.

✔Recipe Steps

Step 1

Begin by seasoning the chicken pieces generously with salt and pepper. This step enhances the natural flavors of the meat.

Step 2

In a hot skillet, quickly sear the chicken on both sides until they form a golden crust. This locks in moisture and adds depth.

Step 3

In the crock pot, place the seared chicken at the bottom. Layer the drained artichokes on top, followed by the sprigs of thyme.

Step 4

Pour the chicken stock over the ingredients, ensuring that the flavors meld together during cooking. Add a splash of white wine for extra zest, if desired.

Step 5

Set the slow cooker on low and let the dish cook for 6-7 hours. The chicken should be fork-tender, and the flavors thoroughly infused.

✔Storage Options

This dish can be stored in an airtight container in the refrigerator for up to four days. For longer storage, transfer to a freezer-safe container and freeze for up to three months. To reheat, thaw overnight in the refrigerator and warm in a saucepan over low heat.

Variations & Substitutions

For a dairy-free version, ensure your chicken stock is free from dairy. To add more vegetables, consider adding mushrooms or sundried tomatoes, which pair beautifully with the existing flavors. For a spicier kick, incorporate a dash of red pepper flakes.

Frequently Asked Questions

Can I use frozen chicken? Yes, you can. Ensure you thaw the chicken thoroughly before cooking to achieve the best texture and flavor. Cooking from frozen can result in an uneven cook.

What can I serve with this dish? This recipe is quite versatile and pairs well with a range of side dishes. Consider serving it with crusty bread, mashed potatoes, or a light green salad to round out the meal. The sauce is perfect for dipping!

Is there a vegetarian option? Absolutely! Substitute the chicken with chickpeas or firm tofu for a vegetarian twist. Make sure your stock is vegetable-based to maintain the flavor profile without the chicken.

Remember it later

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