Crock Pot Artichoke Chicken

Add richness to chicken breasts by topping with Italian dressing, tomatoes and artichokes.

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    • 1-1/2 pounds boneless skinless chicken thighs or breasts (I used thighs) (Each piece of chicken should be about 4 ounces each.)
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 1 can (14 ounces) diced tomatoes with juice
    • 1 can (14 ounces) quartered artichoke hearts, drained
    • ½ cup chopped onion
    • ½ cup kalamata olives, pitted and sliced
    • 1 cup nonfat chicken broth
    • ¼ cup dry white wine
    • 1 tablespoon quick-cooking tapioca
    • 1 tablespoon chopped fresh Italian parsley
    • 1 teaspoon dried basil
    • 1 teaspoon dried thyme
  1. Coat the ceramic insert of your slow cooker with cooking spray. Season the chicken with salt and pepper and place the chicken in the slow cooker.
  2. In a medium size bowl, mix together the tomatoes, artichoke hearts, onion, olives, broth, wine, tapioca, parsley, basil and thyme. Pour mixture over the chicken.
  3. Cover and cook on LOW, 4 to 6 hours or until fork tender. (Mine were fork tender at 4 hours so I switched the ninja to warm for several hours till dinner.)

Source :

Creamy Italian Chicken Made Lighter

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Caribbean Jerk Chicken