Garlic Chicken with Artichokes | Midwest Living
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Garlic Chicken with Artichokes

Garlic Chicken with Artichokes

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  • Makes: 8 servings
  • Prep 20 mins
  • Slow Cook 5 hrs (low) or 2 1/2 hours (high) + 30 to 60 minutes (high)

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Garlic alone is enough to amp up chicken's tastiness, but adding artichokes to the slow cooker takes this dish to the next level.

Ingredients

  • 2 medium red sweet peppers, cut into 1-inch-wide strips
  • 2 medium onions, cut in wedges
  • 12 cloves garlic, peeled
  • 1 tablespoon quick-cooking tapioca
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon finely shredded lemon peel
  • 1/2 teaspoon ground black pepper
  • 1/2 cup chicken broth
  • 3 pounds skinless, boneless chicken thighs
  • 1 8 - 9 - ounce package frozen artichoke hearts
  • 1 tablespoon lemon juice
  • 4 cups hot cooked brown rice

Directions

  1. In a 3 1/2- or 4-quart slow cooker combine sweet peppers, onions, garlic, tapioca, rosemary, lemon peel, and black pepper. Pour broth over mixture in cooker. Add chicken.
  2. Cover and cook on low-heat setting for 5 hours or on high-heat setting for 2 1/2 hours. If using low-heat setting, turn cooker to high-heat setting. Stir in frozen artichoke hearts and lemon juice. Cover and cook 30 to 60 minutes more. Serve with rice.

Nutrition Facts

(Garlic Chicken with Artichokes)

Servings Per Recipe 8, Riboflavin (mg) 0, Thiamin (mg) 0, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 13, vit. C (mg) 38, vit. A (IU) 1020, cal. (kcal) 358, Cobalamin (Vit. B12) (µg) 1, Folate (µg) 36, sodium (mg) 233, Trans fatty acid (g) 0, Starch () 2, Fat () 1, Lean Meat () 3, chol. (mg) 141, Fat, total (g) 8, Monounsaturated fat (g) 2, sat. fat (g) 2, carb. (g) 32, pro. (g) 38, iron (mg) 3, calcium (mg) 61, Vegetables () 2, fiber (g) 5, Polyunsaturated fat (g) 2, Potassium (mg) 560, sugar (g) 3

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