1 1/2 pounds skinless, boneless chicken breast halves or thighs
1 9 ounce package frozen artichoke hearts
12 cloves garlic, minced
1/2 cup chopped onion
1/2 cup reduced-sodium chicken broth
2 teaspoons dried rosemary, crushed
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground black pepper
1 tablespoon cornstarch
tablespoon cold water
Lemon wedges (optional)
Instructions
Coat an unheated large nonstick skillet with nonstick cooking
spray. Preheat over medium heat. Brown chicken, half at a time,
in hot skillet. In a 3-1/2- or 4-quart slow cooker, combine
frozen artichoke hearts, garlic, and onion. In a small bowl,
combine broth, rosemary, lemon peel, and pepper. Pour over
vegetables in slow cooker. Add browned chicken; spoon some of
the garlic mixture over chicken.
Cover and cook on low-heat setting for 6 to 7 hours or on high-
heat setting for 3 to 3-1/2 hours.
Transfer chicken and artichokes to a serving platter, reserving
cooking liquid. Cover chicken and artichokes with foil to keep
warm.
If using low-heat setting, turn to high-heat setting. In a small bowl,
combine cornstarch and the cold water. Stir into liquid in slow
cooker. Cover and cook about 15 minutes more or until slightly
thickened. Spoon sauce over chicken and artichokes. If desired,
serve with lemon wedges. Makes 6 servings.
Serving
Suggestions
Although the twelve cloves of garlic may seem overpowering, slow-cooking mellows them and makes them tender and flavorful.
Originally Submitted
12/8/2012
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