Slow Cooker Chicken with Tomatoes and Artichokes

This simple slow cooker chicken dish makes the perfect weeknight meal when served over a fluffy pile of rice or some lightly buttered egg noodles.

Slow Cooker Chicken with Tomatoes and Artichokes

The pain I was feeling after Saturday's marching adventures with the Lehigh Alumni Band is still plaguing me, making the simple acts of standing, sitting, and laying down my newest forms of torture. At first I thought I was feeling the effects of not having marched since last fall, but now I realize that the pain was brought on by the need to relive my college days and the fact that my body is adjusting to my growing belly. My hips and lower back hate me right now, and, in hindsight, I wish I had just made the decision to sit this year out and watch the game from the stands.

Of course, the pain I'm feeling has turned my dinner-making responsibilities into a real chore. But I know that getting up and moving around when I can is a good thing, so I'm trying not to feel too annoyed about being in the kitchen in the evening. Relying on leftovers and creating simple meals.

In the spirit of making meals that require minimal prep and active attention, I've decided that it's time to share my recipe for Slow Cooker Chicken with Tomatoes and Artichokes that I first made back in the beginning of the summer. Most of the cooking is done in the slow cooker (with just a bit of stove-top cooking at the start), and it makes a thoroughly satisfying meal when paired with some rice and some crusty bread for dipping into the sauce.

Onions and Garlic

Herbes de Provence

Start by cooking some finely chopped onions in olive oil until the onions have started to soften. Then add the garlic, some Herbes de Provence, salt, and pepper.

Slow Cooker Chicken with Tomatoes and Artichokes

Next comes some chicken stock, diced tomatoes, and artichoke hearts. After a quick simmer, you're ready to transfer everything to your slow cooker.

Slow Cooker Chicken with Tomatoes and Artichokes

Once you've layered your chicken pieces on the bottom of your slow cooker, gently pour the tomato and artichoke mixture over them. Then cover and allow to cook on low for 6 hours or on high for 3 hours, until the juice runs clear when the chicken is pierced with a fork.

To finish the dish, add some diced red bell peppers and cook on high for an additional 30 minutes, or until the peppers are tender. Before serving, remove the chicken and shred the meat with two forks. Add the chicken back to the slow cooker and serve the mixture as is or over a pile of fluffy rice or some lightly buttered egg noodles.

Simple!

What are your favorite slow cooker recipes? Feel free to tell me in the comments below -- and links are welcome! 

Slow Cooker Chicken with Tomatoes and Artichokes

Slow Cooker Chicken with Tomatoes and Artichokes

Printable Recipe

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 2 white onions, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon Herbes de Provence
• Salt and pepper, to taste
• 1 1/2 cups low-fat and reduced-sodium chicken stock
• 1 14-ounce can diced no-salt-added tomatoes, including juice
• 1 16-ounce jar artichoke hearts, drained, rinsed, and quartered
• 3 pounds boneless, skinless chicken thighs
• 2 cups red bell pepper, diced
• 1/2 cup fresh basil, finely chopped

INSTRUCTIONS

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until softened, about 3 minutes.
2. Add the garlic, Herbes de Provence, salt, and pepper and cook, stirring, for 1 minute.
3. Stir in the chicken stock and cook for an additional minute.
4. Add the diced tomatoes with their juice and bring the mixture to a boil.
5. Stir in the artichoke hearts and remove the skillet from the heat.
6. Arrange the chicken thighs in a single layer on the bottom of your slow cooker. Gently pour the tomato and artichoke mixture over the chicken. Cover and cook on low for 6 hours or on high for 3 hours, until the juices run clear when the chicken is pierced with a fork.
7. Add the diced red peppers and chopped basil. Stir gently to incorporate, then replace the lid and continue cooking on high for 30 minutes, or until the red peppers are tender.
8. Remove the chicken thighs from the slow cooker and shred the meat with two forks. Return the chicken to the tomato and artichoke mixture and stir to combine.
9. Serve over cooked rice or lightly buttered egg noodles.

Recipe by Michelle Rittler | Taste As You Go

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