CROCK POT ARTICHOKE CHICKEN RECIPE - WW = 4 POINTS PLUS RECIPE - (4.2/5)
Provided by CarolineNGa
Number Of Ingredients 13
Steps:
- Coat the ceramic insert of your slow cooker with cooking spray. Season the chicken with salt and pepper and place the chicken in the slow cooker. In a medium size bowl, mix together the tomatoes, artichoke hearts, onion, olives, broth, wine, tapioca, parsley, basil and thyme. Pour mixture over the chicken. Cover and cook on LOW, 4 to 6 hours or until fork tender. (Mine were fork tender at 4 hours so I switched the ninja to warm for several hours till dinner.) Notes Nutritional Estimates Per Serving 1 thigh and ¾ cup artichoke mixture: 195 calories, 6 g fat, 8 g carbs, 3 g fiber, 24 g protein and *4 PointsPlus Nutritional Estimates Per Serving 1 breast and ¾ cup artichoke mixture: 165 calories, 3 g fat, 8 g carbs, 3 g fiber, 25 g protein and *4 PointsPlus
CROCK POT ARTICHOKE CHICKEN
Make and share this Crock Pot Artichoke Chicken recipe from Food.com.
Provided by Mom2Eight
Categories One Dish Meal
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all the ingredients in the slow cooker. Mix thoroughly. Add artichokes 30 minutes before you serve.
- Cover; cook on Low for 6 to 8 hours or on High 3 1/2 to 4 hours.
SLOW COOKER SPINACH-ARTICHOKE CHICKEN STEW
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
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.
CROCK POT ARTICHOKE, CHICKEN AND OLIVES
Do you want something different in a crock pot recipe...this is it. The fresh Mediterranean flavors are a treat and so is the couscous.
Provided by Geema
Categories Stew
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse chicken& set aside.
- In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives,& wine/broth.
- Stir in tapioca, curry powder, thyme, salt,& pepper.
- Add chicken.
- Spoon some of the tomato mixture over chicken.
- Cover& cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
- Serve with hot cooked couscous.
- Serves 6.
Nutrition Facts : Calories 349.3, Fat 5, SaturatedFat 1, Cholesterol 72.6, Sodium 507.5, Carbohydrate 42.5, Fiber 5, Sugar 9.2, Protein 31.6
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- In a medium size bowl, mix together the tomatoes, artichoke hearts, onion, olives, broth, wine, tapioca, parsley, basil and thyme. Pour mixture over the chicken.
- Cover and cook on LOW, 4 to 6 hours or until fork tender. (Mine were fork tender at 4 hours so I switched the ninja to warm for several hours till dinner.)
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