Crock Pot Artichoke Chicken And Olives Food

DOUBLE-DUTY CHICKEN WITH OLIVES & ARTICHOKES

Steps:

• In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Transfer to a 4-qt. slow cooker., Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours or until chicken is tender. Remove bay leaf., Reserve 4 chicken thighs for Double-Duty Chicken & Feta Spinach Salad; cover and refrigerate. To serve remaining chicken, mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.

CROCK POT ARTICHOKE, CHICKEN AND OLIVES

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.

CROCK-POT CHICKEN WITH ARTICHOKE HEARTS AND TOMATOES

Steps:

• Drain Artichokes; layer in bottom of crock pot.
• Place chicken breasts on top of artickokes in a single layer.
• Pour tomoatoes evenly on top of chicken breasts.
• Cook on low 8 hours.

CROCK POT ARTICHOKE CHICKEN

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

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.

CHICKEN AND OLIVES (CROCK POT)

Steps:

• Rinse the chicken pieces and pat dry; lightly season with salt and pepper.
• Combine all the ingredients except the chicken and the rice in the crock pot; stir well.
• Add the chicken pieces to the crock pot, coating well; be sure all pieces are moistened.
• Cover and cook on low for 6 to 9 hours.
• Serve chicken and sauce over hot fluffy rice.