Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes

Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes

from diethood.com
305 min
6 servings

Melt-in-your-mouth chicken thighs prepared in the crock pot with artichoke hearts and sun-dried tomatoes.

Ingredients

  • 6 to 8 boneless, skinless chicken thighs
  • salt and fresh ground pepper (, to taste)
  • 1/2 teaspoon sweet or smoked paprika
  • 1/2 tablespoon dried oregano
  • 1 jar (14.75-ounces) grilled artichoke hearts, (drained, 1/3-cup liquid reserved)
  • 4 cloves garlic, (minced)
  • 1/3 cup artichoke hearts liquid
  • 1 bag (3.5-ounces) Julienne Cut Sun-Dried Tomatoes
  • 3 tablespoons chopped fresh parsley

Directions

  1. 1

    Spray 6-quart crock pot/slow cooker with cooking spray.

  2. 2

    Season chicken thighs with salt, pepper, paprika, and dried oregano; add to slow cooker in one layer.

  3. 3

    Add artichoke hearts over the chicken; sprinkle with garlic.

  4. 4

    Take 1/3-cup of the liquid from the jar with the artichoke hearts and pour it over the top.

  5. 5

    Cover; cook on HIGH for 4 to 4-1/2 hours, or on LOW for about 6 hours.

  6. 6

    Add sun-dried tomatoes 30 minutes before it's done cooking; cover and continue to cook.

  7. 7

    Remove cover at the end of the cooking time.

  8. 8

    Sprinkle with fresh parsley and serve.