Tuesday, January 18, 2011

Garlic Chicken with Artichokes

Cherry, here is another slow cooker recipe for you.  This makes a good weeknight dinner.  Of course, it helps if you like garlic and artichokes, but as a California girl this should be in your genes.


Garlic Chicken with Artichokes
Serves 6
From Better Homes and Gardens Crockery Cooking

12 cloves of garlic, minced  (you can purchase minced garlic in a jar in the produce section to save time)
1 onion, chopped
1 Tblsp olive oil
1 8-9 oz package frozen artichoke hearts
1 red sweet pepper, cut into strips
1/2 cup chicken broth (check for gluten)
1 Tblsp quick cooking tapioca (also called Minute Tapioca, sold in the baking aisle)
2 tsp dried rosemary, crushed
1 tsp finely shredded lemon peel
1/2 tsp ground black pepper
2 pounds skinless, boneless chicken thighs
4 cups cooked brown rice

In a small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, about 5 minutes or until tender.

In a 3 1/2 or 4 quart slow cooker combine the frozen artichoke hearts, garlic mixture, sweet pepper, chicken broth, tapioca, rosemary, lemon peel and black pepper.  Add chicken and spoon some of the vegetables and broth over the chicken.

Cover and cook on low for 6-7 hours or on high for 3 to 3 1/2 hours.

Serve over hot rice.

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