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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