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Chicken and Artichokes in a Crockpot
I really really wanted to add cheese to this delicious dish, but I resisted the urge because the original recipe from CrockTease, lamented the common American tendency to “strangle” artichokes in cheese and butter. Not wanting to be an ugly American, I abstained from my cheese urge and I am glad I did.
In the light wine sauce, you can taste the wonderful distinct flavors of the artichokes, chicken and herbs. Combined, the taste is simple but intense, although I must admit I still have the urge to try this with just a little bit of Romano cheese.
- Chicken Breasts - 3-4
- Artichoke Hearts - 3 cups, frozen (or jarred, drained)
- Garlic - 3 cloves, minced
- Oregano - 1 tsp.
- Basil - 1 tsp.
- Chicken Broth - 1/2 cup
- White wine - 1/2 cup
- Lemon - Juice of 1/2 lemon (1 Tblsp.)
- Olive Oil - 1 Tblsp.
- Kalamata olives - about 12 (optional; I made it without because I didn’t have any, and it was fine but olives would be a nice addition.)
- Spray slow-cooker with oil
- Add all ingredients and blend lightly.
- Cover and cook on low 6-8 hours.
Tags: artichokes, chicken
I’m so glad you like the recipe. It’s hard to know if other people’s tastes will be the same as yours. I think Parmesan or Romano would be a good addition to this recipe (or Feta –especially with some tomato), but sometimes it’s nice to taste the food, isn’t it? I haven’t been able to cook in a while due to an injury, but I can’t wait to get back to crock-potting.
-Kelly
Sorry to hear about yr injury and hope you are back Crock-Potting soon - your recipes and writing are so good!
This is cooking in the crock-pot right now!! The smell is incredible!!