Crock Pot Artichoke Chicken And Brown Rice Food

CROCK POT ARTICHOKE CHICKEN AND BROWN RICE

Steps:

• Place ingredients, including preferred seasonings, into crock pot early in the morning.
• Cook on low/slow heat.
• It's ready to pour over cooked brown rice 8 hours later.

CROCK POT CHICKEN, ARTICHOKE, AND KALE SOUP

Steps:

• Heat the olive oil to medium-high in a cast iron (or regular non-stick) skillet. Add the onion and saute, stirring occasionally, until it begins turning brown, about 8 to 10 minutes. Transfer the sauteed onion to your crock pot.
• Using the same skillet you used to cook the oven, place the chicken thighs skin-side down on the hot skillet and cook until browned, about 3 to 5 minutes. Flip using tongs and cook an additional 2 to 3 minutes on the other side - don't cook the chicken through.
• Transfer the chicken thighs to the crock pot along with the remaining ingredients, except for the kale. Cover and turn on the crock pot. Cook for 4 hours on high or 6 hours on low.
• Remove the chicken thighs from the crock pot using tongs and place on a cutting board. When cool enough to handle, discard the skins and bones and chop the meat. Place the meat back in the crock pot along with the chopped kale. Stir, cover, and allow soup to sit until kale has wilted, about 10 minutes. Serve heaping bowls with fresh lemon wedges, a drizzle of olive oil, and a sprinkle of red pepper flakes.

PESTO ARTICHOKE CHICKEN OVER RICE

Steps:

• Place rice in crockpot and add the broth.
• Rinse chicken and pat dry; cut into bite-size pieces.
• Place chicken on rice and sprinkle with salt and pepper.
• Add artichoke hearts.
• Pour pesto over chicken and artichokes, then spoon cream of chicken soup over the top.
• Cover and cook for 4 - 6 hours. Check rice and stir about an hour before cooking is complete to avoid "mushy" rice.

CROCKPOT ARTICHOKES

Steps:

• Rinse Artichokes with water.
• Trim artichoke stem (it is an edible part of the vegetable, but for this method it must be trimmed short).
• Trim top inch off artichoke; heart will be exposed.
• Rub halved lemon over exposed artichoke heart to prevent browning.
• Open up petals to spread apart the artichoke & better expose the heart.
• Place artichokes into crock pot & squeeze lemon juice evenly over the top.
• Drizzle olive oil over artichokes.
• Salt artichokes & top with garlic.
• Pour approximately 1 cup of white wine into bottom of crock pot - add water until there is a 2-inch depth of liquid in the base of the slow cooker. The bottom 1/4 of the artichoke can be covered in the liquid.
• Cover with lid & cook on high for 4 hours (smaller artichokes will cook in 3 hours-remember, I used jumbos!)

CROCK POT CHICKEN WITH ARTICHOKES & CAPERS

Steps:

• In a 3 1/2 - 4 quart crock pot, combine all ingredients except chicken. Stir well. Add chicken, spooning some of mixture over the chicken.
• Cover and cook on low for 7 - 8 hours, or on high for 3 1/2 - 4 hours.
• Serve over rice, noodles or couscous (not included in nutrition facts).

ARTICHOKE CHICKEN AND RICE FOR CROCK POT

Steps:

• In a large skillet over medium heat, heat the olive oil. Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the slow cooker. In the hot skillet, saute bell pepper, green onions, and mushrooms for about 2 minutes; add chicken broth and soup, stirring to combine thoroughly; pour over chicken. Stir in rice and artichokes; cover and cook for 5 to 6 hours on low. Serves 6.