Crock Pot Chicken With Artichokes Capers Food

SLOW-COOKER CHICKEN WITH TOMATOES AND ARTICHOKES

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.

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).

CHICKEN WITH GARLIC, PEPPERS, & ARTICHOKES (CROCK POT)

Steps:

• In small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, 5 minutes, or until tender.
• In 4 quart slow cooker combine the frozen artichoke hearts, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, and black pepper. Add chicken; spoon garlic mixture over chicken.
• Cover and cook on low setting for 6 to 7 hours, or on high setting for 3 to 3 1/2 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.

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.

CHICKEN AND ARTICHOKE CACCIATORE

Steps:

• Drain the artichoke hearts, reserving the marinade. Set artichokes aside. Place the marinade and butter in a large skillet; cook over low heat for 10 minutes.
• Dredge the chicken in flour. Brown the chicken in the butter mixture over medium-high heat. Transfer the chicken to a 13 x 9 x 2 inch baking dish, reserving the butter mixture in the skillet.
• Saute the onion, mushrooms, garlic, oregano, basil, and rosemary in the reserved butter mixture until the vegetables are tender. Stir in the reserved artichokes, tomatoes, and salt and pepper to taste.
• Pour the tomato mixture over the chicken. Cover and bake at 350 degrees for 50 minutes.
• Remove the cover and pour the Madeira over the chicken. Cover and bake an additional 10 minutes.
• While the chicken is cooking, cook the linguine according to the package directions. Serve the chicken cacciatore over the linguine.

LEMON CHICKEN WITH ARTICHOKES AND CAPERS

Steps:

• Heat the olive oil in a large skillet.
• Add the onion and garlic and cook for three minutes.
• Add the chicken and cook until lightly browned.
• Add the mushrooms and cook 2 minuts more.
• Add the flour and cook 1 minute, stirring.
• Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
• REturn the skillet to the heat and bring to a boil, stirring until the liquid thickens.
• Add the artichokes.
• Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
• Season with salt and pepper.
• Serve the chicken and sauce over linguini or rice and garnish with the capers.

CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS

Steps:

• Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
• Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
• Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
• Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.