Chicken Thighs with Artichokes (Printable Version)
Slow-cooked chicken thighs with artichokes, garlic, and sun-dried tomatoes in a savory mix of herbs.
# Ingredients Required:
→ Poultry
01 -
6 to 8 boneless, skinless chicken thighs
02 -
Salt, to taste
03 -
Fresh ground black pepper, to taste
→ Seasonings
04 -
½ tablespoon dried oregano
05 -
½ teaspoon sweet or smoked paprika
→ Vegetables and Herbs
06 -
1 jar (418 g) grilled artichoke hearts, drained (reserve 80 ml liquid)
07 -
4 cloves garlic, minced
08 -
1 bag (100 g) julienne cut sun-dried tomatoes
09 -
3 tablespoons chopped fresh parsley
# Guide to Cooking:
01 -
Spray a 5.7-liter slow cooker with cooking spray to prevent sticking.
02 -
Season the chicken thighs evenly with salt, fresh ground pepper, dried oregano, and paprika; arrange them in a single layer in the slow cooker.
03 -
Place the drained artichoke hearts over the seasoned chicken and sprinkle minced garlic on top; pour 80 ml of the reserved artichoke liquid evenly over all ingredients.
04 -
Cover and cook on HIGH for 4 hours or LOW for 5 to 6 hours until chicken is tender.
05 -
Thirty minutes before the end of cooking, add the julienne cut sun-dried tomatoes; cover and continue cooking.
06 -
Remove the lid, sprinkle chopped fresh parsley over the dish, and serve immediately.
# Extra Suggestions:
01 -
For best flavor, do not lift the lid during cooking as it slows the process.