Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes

Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes

Ingredients

  • 4 to 6 boneless chicken thighs
  • salt and fresh ground pepper, to taste
  • ½ tablespoon dried oregano
  • 1 jar (14.75-ounces) Grilled Artichoke Hearts, drained, ⅓-cup liquid reserved
  • 1 bag (3.5-ounces) Julienne Cut Sun-Dried Tomatoes
  • 4 cloves garlic, minced
  • ⅓-cup artichoke hearts liquid
  • 3 tablespoons chopped fresh parsley

Instructions

  1. Spray 5 to 6-quart crock pot/slow cooker with cooking spray.
  2. Season chicken thighs with salt, pepper, and dried oregano; add to slow cooker in one layer.
  3. Add artichoke hearts and sun-dried tomatoes over the chicken; sprinkle with garlic.
  4. Take a ⅓-cup of the liquid from the jar with the artichoke hearts and pour it over the top.
  5. Cover; cook on HIGH for 4 to 4-1/2 hours, or on LOW for about 6 hours.
  6. Transfer to serving plates.
  7. Sprinkle with fresh parsley.
  8. Serve.
Notes
For a lighter, healthier option, remove skin from chicken thighs.

 

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