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Slow Cooker Chicken with Artichokes & Olives
Course
dinner
Total Time
6
hours
hours
20
minutes
minutes
Servings
4
Author
Rachel Singer
Ingredients
4
large bone-in chicken thighs (about 2 lbs)
Sea salt, to taste
Black pepper, to taste
8
oz
whole baby bella mushrooms
12
oz
marinated artichoke hearts, with liquid
1/2
cup
pimiento stuffed green olives (just olives, no liquid)
One medium yellow onion, cut in eighths
8
whole garlic cloves
1
tsp
tarragon
1/2
tsp
crushed red pepper
1
tsp
parsley
1/3
cup
coarse ground mustard
Juice of 1/2 a small lemon
1
cup
of chicken or vegetable broth
Instructions
Place chicken in a single layer on the bottom of your Crock-Pot and season it with a little sea salt and pepper.
Arrange artichokes (with liquid), garlic, mushrooms, onions, and olives around and on top of chicken.
In separate bowl, combine spices, mustard, broth, and lemon juice.
Pour the mustard mixture over the chicken and vegetables.
Cook six hours on low.
Remove chicken and veggies with a slotted spoon and serve.
(Drizzle a little of the cooking liquid over the top before serving, if desired.)
Notes
Note: This is tart -- if you want to mellow it out a little, add some white wine to the recipe as well. :)