Best Crockpot Chicken With Artichokes Recipes

SLOW-COOKER CHICKEN WITH TOMATOES AND ARTICHOKES

Slow-Cooker Chicken with Tomatoes and Artichokes image

Add richness to chicken breasts by topping with Italian dressing, tomatoes and artichokes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h45m

Yield 4

Number Of Ingredients 11

Ingredients

4 bone-in chicken breasts (2 1/2 lb)
3 tablespoons fat-free balsamic or Italian vinaigrette dressing
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 large onion, thinly sliced (1 cup)
1/4 cup sliced green olives
4 cloves garlic, finely chopped
1 can (14.5 oz) diced tomatoes, drained
1 can (14 oz) quartered artichokes, drained
2 to 3 tablespoons chopped fresh parsley

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. Remove skin and any fat from chicken. Brush chicken with dressing; place in cooker. Sprinkle with Italian seasoning, salt and pepper. Top with remaining ingredients except parsley.
Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
Skim off any fat from top of mixture in cooker. Serve chicken and tomato mixture in shallow bowls; sprinkle with parsley.

Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 125 mg, Fat 1, Fiber 9 g, Protein 50 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 6 g, TransFat 0 g

RUSTIC CHICKEN AND ARTICHOKES (SLOW COOKER)

Rustic Chicken and Artichokes (Slow Cooker) image

Make and share this Rustic Chicken and Artichokes (Slow Cooker) recipe from Food.com.

Provided by lmkga

Categories Chicken

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 boneless chicken breasts
2 (15 ounce) cans diced tomatoes, drained
2 (15 ounce) cans artichoke hearts, quartered
1 ounce dry chicken gravy mix, packet
1/4 cup red wine
2 tablespoons Dijon mustard
8 ounces sliced mushrooms (optional)

Steps:

Combine all ingredients (except mushrooms) in a crock pot and stir to combine. Cover and cook on low 6 to 8 hours.
OPTIONAL: Sautee mushrooms and serve on the side, so that those who do not like mushrooms don't have to eat them -- and those who do, can top them on their chicken. Serves 6.

CROCK-POT CHICKEN WITH ARTICHOKE HEARTS AND TOMATOES

Crock-Pot Chicken With Artichoke Hearts and Tomatoes image

A super easy and flavorful recipe and a great way to sneak some vegetables in on the kids! I threw this together basically because they were the ingredients I had on hand and was very pleasantly surprised with how well it turned out!

Provided by laholtzman

Categories Chicken Breast

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

4 boneless skinless chicken breasts
1 (12 ounce) can artichoke hearts
1 (12 ounce) can tomatoes with onion and garlic

Steps:

Drain Artichokes; layer in bottom of crock pot.
Place chicken breasts on top of artickokes in a single layer.
Pour tomoatoes evenly on top of chicken breasts.
Cook on low 8 hours.

Nutrition Facts : Calories 172.3, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 358.2, Carbohydrate 9.5, Fiber 4.6, Sugar 0.8, Protein 30.2

CROCKPOT CHICKEN WITH ARTICHOKES

Crockpot Chicken With Artichokes image

SO easy and great if you love crockpotting as I do.You will love this EASY,heathy receipe

Provided by Lana Bade

Categories Chicken

Time 5h10m

Number Of Ingredients 8

Ingredients

1 can(s) 14 ounce whole artichokes hearts,drained
1 can(s) whole mushrooms or halves
1 jar(s) marinated artichoke hearts with the liquid
3/4 c of a good white wine
1/2 c balsamic vinegarette dressing
1 pkg cooked hot fluffy noodles
paprika to garnish/optional
6-8 boneless/skinless chicken breasts

Steps:

1. Spread whole artichokes over the bottom of crockpot
2. top with mushrooms
3. now layer the chicken over these
4. top chicken with the marinated artichoke hearts in the liquid add all remaining ingredients and remining mushrooms.{except the cooked noodles}
5. Serve over the hot cooked noodles.
6. Garnish with paprika,OPTIONAL

CHICKEN PICCATA WITH ARTICHOKE HEARTS

Chicken Piccata with Artichoke Hearts image

After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine.

Provided by JAMMINMARTIN

Categories World Cuisine Recipes European Italian

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

¾ cup all-purpose flour
⅛ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon Italian seasoning
4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
2 tablespoons olive oil
1 clove garlic, minced
1 onion, minced
½ cup white wine
1 (14.5 ounce) can chicken broth
2 tablespoons lemon juice
1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
¼ cup capers, with liquid
2 tablespoons butter

Steps:

Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 34 g, Cholesterol 82.1 mg, Fat 15.8 g, Fiber 4.9 g, Protein 30.7 g, SaturatedFat 5.4 g, Sodium 1528.4 mg, Sugar 2.4 g