Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes
- Serving Size4 -5
Ingredients
- 1 1/2 lbs pastured boneless chicken thighs
- Salt and fresh ground pepper, to taste
- 1/2 T dried oregano
- 1 jar (14.75-ounces) Cara Mia Grilled Artichoke Hearts, drained, 1/3-cup liquid reserved
- 1 bag (3.5-ounces) Julienne Cut Sun-Dried Tomatoes
- 4 garlic cloves, minced
- 1/3 c artichoke hearts liquid
- 3 T chopped fresh parsley
Directions
1
Grease 5 to 6-quart crock pot/slow cooker with approved cooking oil.
2
Season chicken thighs with salt, pepper, and dried oregano, then add to slow cooker in one layer.
3
Add artichoke hearts and sun-dried tomatoes over the chicken, then sprinkle with garlic.
4
Take a 1/3 cup of the liquid from the jar with the artichoke hearts and pour it over the top.
5
Cover then cook on HIGH for 4 to 4-1/2 hours, or on LOW for about 6 hours.
6
Transfer to serving plates. Sprinkle with fresh parsley and serve.
Recipe adapted from: diethood.com
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