Crock Pot Chicken With Artichoke Hearts And Tomatoes Food

CROCK POT TUSCAN CHICKEN

Crock Pot Tuscan Chicken image

Crock-Pot Tuscan chicken is a creamy chicken slow cooker recipe with delicious Italian flavors. The breasts are first cooked with garlic, sun-dried tomatoes, and artichoke hearts. Once they're super tender, we mix in a creamy parmesan sauce to make this dish irresistible.

Provided by Kristen Stevens

Categories Dinner

Time 4h10m

Number Of Ingredients 10

Ingredients

4 boneless chicken breasts
½ teaspoon EACH: salt and pepper
4 cloves garlic (minced)
1 cup quartered marinated artichoke hearts
¾ cup chopped sun-dried tomatoes (preferably in oil)
½ cup chicken stock
3 cups baby spinach leaves
1 cup heavy cream
½ cup grated parmesan cheese
½ teaspoon EACH: salt and pepper

Steps:

Add the chicken breasts to your Crock-Pot and sprinkle the salt and pepper over the top. Add the garlic, artichoke hearts, sun-dried tomatoes, and chicken stock and stir the pot.
Set the timer to cook on high for 4 hours or use the MyTime™ technology to tell your Crock-Pot when you want dinner ready.
When the chicken is fully cooked, remove it from the pot. Add the spinach, stir, and let it wilt. Add the cream, parmesan, salt, and pepper to the pot and stir well. Serve the chicken with the sauce poured over the top.

Nutrition Facts : ServingSize 1 chicken breast plus ¼ of the sauce, Calories 573 kcal, Sugar 1 g, Sodium 1172 mg, Fat 44 g, SaturatedFat 20 g, TransFat 1 g, Carbohydrate 12 g, Fiber 3 g, Protein 33 g, Cholesterol 166 mg, UnsaturatedFat 18 g

SLOW-COOKER CHICKEN WITH TOMATOES AND ARTICHOKES

Slow-Cooker Chicken with Tomatoes and Artichokes image

Add richness to chicken breasts by topping with Italian dressing, tomatoes and artichokes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h45m

Yield 4

Number Of Ingredients 11

Ingredients

4 bone-in chicken breasts (2 1/2 lb)
3 tablespoons fat-free balsamic or Italian vinaigrette dressing
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 large onion, thinly sliced (1 cup)
1/4 cup sliced green olives
4 cloves garlic, finely chopped
1 can (14.5 oz) diced tomatoes, drained
1 can (14 oz) quartered artichokes, drained
2 to 3 tablespoons chopped fresh parsley

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. Remove skin and any fat from chicken. Brush chicken with dressing; place in cooker. Sprinkle with Italian seasoning, salt and pepper. Top with remaining ingredients except parsley.
Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
Skim off any fat from top of mixture in cooker. Serve chicken and tomato mixture in shallow bowls; sprinkle with parsley.

Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 125 mg, Fat 1, Fiber 9 g, Protein 50 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 6 g, TransFat 0 g

SLOW COOKER SPINACH-ARTICHOKE CHICKEN STEW

Slow Cooker Spinach-Artichoke Chicken Stew image

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

Ingredients

2 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
3 celery stalks, chopped
8 garlic cloves, smashed and chopped
2 to 2 1/4 pounds boneless, skinless chicken thighs
1 cup chicken stock
1/2 cup white wine
1/2 lemon, juiced (about 1 1/2 tablespoons)
1 teaspoon red-pepper flakes
1 (10-ounce) package frozen cut spinach
1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
1/2 cup cream cheese (about 4 ounces)
1/2 cup finely chopped fresh dill
4 to 6 scallions, thinly sliced, for topping
Grated Parmesan cheese, for topping

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

Crock Pot Artichoke, Chicken and Olives image

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

Ingredients

1 1/2 lbs boneless skinless chicken breast halves or 1 1/2 lbs boneless skinless chicken thighs
2 cups sliced fresh mushrooms
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) package frozen artichokes
1 cup chicken broth
1 medium onion, chopped
1/2 cup sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 cup dry white wine or 1/4 cup chicken broth
3 tablespoons quick-cooking tapioca
2 -3 teaspoons curry powder
3/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups hot cooked couscous

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