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This crock pot chicken thighs with artichokes recipe is perfect for anyone wanting an effortless, flavorful dinner waiting when you get home. It brings tender, juicy chicken together with bright, tangy artichokes and rich sun-dried tomatoes, making every bite a satisfying experience without much fuss.
I started making this after grabbing a jar of artichokes on a whim and discovered how much they elevate basic chicken. It quickly became a comfort go-to after long workdays.
Ingredients
- 6 to 8 boneless skinless chicken thighs: for tender meat that absorbs flavors well
- Salt and fresh ground pepper: to season and bring out the natural flavor of the chicken
- Dried oregano: adds an earthy herbal note that pairs beautifully with artichokes
- Sweet or smoked paprika: brings warmth and subtle smokiness, smoked version adds more depth
- One jar of grilled artichoke hearts drained with 1/3 cup of the liquid reserved: gives brightness and moisture
- Four cloves of minced garlic: lend aromatic intensity that blends beautifully during slow cooking
- Sun-dried tomatoes in julienne strips: contribute a chewy texture and tangy sweetness
- Fresh parsley chopped at the end: lifts the dish with a fresh, herbal finish
Instructions
- Prepare The Slow Cooker:
- Spray your 6-quart crock pot lightly with cooking spray to prevent sticking later and keep cleanup easy.
- Season The Chicken:
- Pat the chicken thighs dry for better seasoning adherence. Generously season with salt pepper oregano and paprika on both sides. This seasoning creates the base flavor that will infuse the meat as it cooks slowly and tenderly. Arrange the thighs in an even single layer inside the crock pot.
- Add Artichokes And Garlic:
- Drain the artichoke hearts well but keep 1/3 cup of the jar liquid for adding back later. Nestle the artichokes over the chicken thighs. Sprinkle the minced garlic evenly over the artichokes and chicken. Pour the reserved artichoke liquid over everything. This combination of veggies and aromatics steeps into the chicken by the end of cooking.
- Cook The Chicken Low And Slow:
- Cover the crock pot and cook on high heat for around four hours or on low for five to six hours. This slow cooking process slowly breaks down the meat fibers making it tender and juicy while infusing it with all the flavors.
- Add Sun-Dried Tomatoes Late:
- About 30 minutes before the cooking time finishes add the julienne sun-dried tomatoes on top. Cover and allow the tomatoes to soften and release their sweet concentrated flavor into the sauce without becoming mushy.
- Finish With Parsley:
- Turn off the crock pot and carefully remove the lid. Sprinkle chopped fresh parsley evenly over the chicken and artichokes just before serving to add a fresh herbal brightness that contrasts the rich cooked ingredients.
My favorite ingredient here has to be the artichokes. They add such a unique tang and texture that lifts the whole dish beyond just simple chicken thighs. I remember making this for a quiet Sunday dinner and was surprised how the artichokes made me feel like I was enjoying a special meal with little effort.
Storage tips
Cool completely before transferring leftovers to airtight containers. Store in refrigerator for up to four days. Reheat gently in microwave or on stovetop with a splash of chicken broth to loosen the sauce.
Ingredient swaps
Chicken thighs can be substituted with bone-in thighs but increase cooking time by 30 to 60 minutes. Use frozen artichoke hearts thawed if fresh jars are unavailable, but drain well. Cherry tomatoes can replace sun-dried tomatoes for a lighter, fresher taste but add them near the end to prevent overcooking.
Serving ideas
Serve this hearty dish over creamy mashed potatoes or a bed of fluffy rice to soak up the juices. A side of steamed green beans or a crisp salad balances the rich flavors. Crusty bread works well to mop up the remaining sauce.
This dish combines ease and flavor to bring comfort to your table with minimal effort.
Frequently Asked Recipe Questions
- → What cooking times work best for tender chicken thighs?
Cooking the chicken on low for 5 to 6 hours ensures tender, juicy meat. High heat for about 4 hours works, but low heat yields a more delicate texture.
- → Can I use fresh artichokes instead of jarred ones?
Fresh artichokes can be used but require pre-cooking and prepping. Jarred grilled artichoke hearts offer convenience and a smoky flavor.
- → What role does the reserved artichoke liquid play?
The liquid adds moisture and an earthy, slightly tangy note that enhances the dish’s overall flavor depth during cooking.
- → Can I substitute other cuts of chicken?
Boneless skinless chicken thighs are preferred for tenderness and flavor, but bone-in thighs or chicken breasts can be adapted with adjusted cooking times.
- → When should sun-dried tomatoes be added?
Add sun-dried tomatoes about 30 minutes before the end of cooking. This preserves their texture and ensures they soften without overcooking.
- → How does fresh parsley enhance the dish?
Sprinkling fresh parsley at the end adds a bright, herbaceous note that balances the richness of the chicken and artichokes.