Best 5 Rustic Chicken And Artichokes Slow Cooker Recipes

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Indulge in a delectable journey with our collection of rustic chicken and artichoke slow-cooker recipes, where convenience meets culinary excellence. Discover the ease of preparing hearty and flavorful meals with minimal effort. Our recipes cater to diverse dietary preferences, including gluten-free, dairy-free, and low-carb options. Embark on a culinary adventure with our classic chicken and artichoke slow-cooker recipe, featuring tender chicken breasts nestled amidst succulent artichoke hearts, bathed in a creamy sauce that promises to tantalize your taste buds. For a lighter version, try our healthy chicken and artichoke slow-cooker recipe, which combines the goodness of chicken and artichokes with a medley of fresh vegetables, resulting in a nutritious and satisfying meal. If you're craving a taste of Italy, our Italian chicken and artichoke slow-cooker recipe infuses classic Italian flavors with succulent chicken and artichokes, creating a dish that transports you to the heart of Tuscany. And for those who love a spicy kick, our spicy chicken and artichoke slow-cooker recipe delivers a flavorful punch with a blend of aromatic spices and zesty ingredients, sure to satisfy your craving for bold flavors.

Here are our top 5 tried and tested 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

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

ARTICHOKE CHICKEN



Artichoke Chicken image

Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine
Hot cooked noodles
Minced fresh parsley

Steps:

  • In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

SLOW COOKER SPINACH-ARTICHOKE CHICKEN STEW



Slow Cooker Spinach-Artichoke Chicken Stew image

This creamy braised chicken stew is inspired by spinach-artichoke dip. It is comfort food to be sure, but white wine, marinated artichokes and fresh dill keep it from veering too rich. Serve it with pita or tortilla chips if you'd like to keep with the theme. If you don't have time to sauté the vegetables, skip to Step 2, and add the butter, onion, celery and garlic, directly to the slow cooker. You can also prepare a stovetop version of this recipe in just under one hour.

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
3 celery stalks, chopped
8 garlic cloves, smashed and chopped
2 to 2 1/4 pounds boneless, skinless chicken thighs
1 cup chicken stock
1/2 cup white wine
1/2 lemon, juiced (about 1 1/2 tablespoons)
1 teaspoon red-pepper flakes
1 (10-ounce) package frozen cut spinach
1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
1/2 cup cream cheese (about 4 ounces)
1/2 cup finely chopped fresh dill
4 to 6 scallions, thinly sliced, for topping
Grated Parmesan cheese, for topping

Steps:

  • In a large (12-inch) skillet over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and garlic and stir until softened and fragrant, adjusting the heat as necessary to avoid scorching, about 2 minutes. Scrape the mixture into a 6- to 8-quart slow cooker.
  • Add the chicken thighs, stock, wine and lemon juice to the slow cooker. Season with the red-pepper flakes, 1 teaspoon salt and a generous amount of black pepper; mix well to combine. Cover and cook on low for 4 hours. At this point, the dish can hold on the warm setting for several hours.
  • About 20 minutes before you are ready to eat, add the frozen spinach and the artichoke hearts to the slow cooker. Cook on low until the spinach is hot and can be stirred into the stew. (For spinach that comes frozen in a block, this can take 15 to 20 minutes; frozen cut spinach in a bag takes less time to defrost and cook.)
  • Add the cream cheese and dill, and stir until the cream cheese melts.
  • Using the back of a spoon, press the chicken against the side of the pot to break it up into pieces. Taste and add more salt and black pepper, if necessary. Divide the stew among bowls and top with scallions and Parmesan.

ROAST CHICKEN WITH ARTICHOKES



Roast Chicken with Artichokes image

To prolong the taste of spring, enjoy the earthy flavor of our roast chicken with some oil-packed artichokes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil, plus 2 tablespoons for pan
2 lemons, halved
1 whole chicken (3 to 4 pounds), backbone removed, flattened
Coarse salt and freshly ground pepper
1/4 teaspoon red-pepper flakes
1 pint-size jar Artichokes Packed in Oil with Lemon, room temperature or warmed in oil
Fresh mint, for garnish

Steps:

  • Preheat oven to 425 degrees. Rub 3 tablespoons oil and the juice of 1 lemon over chicken; season generously with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet (preferably cast-iron) over medium-high heat. Cook chicken, breast side down, until golden, about 5 minutes.
  • Set a large skillet (preferably cast-iron) on top of chicken, pressing to flatten. Transfer to oven, and roast until golden, about 30 minutes.
  • Remove skillet; flip chicken. Return skillet onto chicken; roast until cooked through and an instant-read thermometer inserted into thickest part of the thigh reaches 165 degrees, about 10 minutes.
  • Transfer to a platter; let rest 10 minutes before carving. Drizzle with juice of remaining lemon, and sprinkle with red-pepper flakes. Scatter artichokes over top, and drizzle with oil from jar. Garnish with mint.

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

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.

Tips:

  • Use a variety of vegetables. This recipe calls for artichokes, but you could also use other vegetables, such as carrots, celery, potatoes, or zucchini.
  • Don't overcrowd the slow cooker. Make sure there is enough room for the chicken and vegetables to cook evenly.
  • Cook the chicken on low for 6-8 hours or on high for 3-4 hours.
  • Add the artichokes during the last 30 minutes of cooking.
  • Serve the chicken and vegetables over rice, pasta, or mashed potatoes.

Conclusion:

This rustic chicken and artichokes slow cooker recipe is a delicious and easy way to enjoy a home-cooked meal. The chicken is tender and flavorful, and the artichokes add a unique and savory flavor. This dish is perfect for a weeknight dinner or a special occasion.

If you're looking for a flavorful and easy slow cooker dish, this is the one for you. The chicken and artichokes cook together in a savory broth, creating a delicious and hearty meal. Serve it over rice or pasta for a complete meal.

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