Chicken with Garlic Peppers Artichokes Crock Pot
Transform your dinner routine with this irresistible Chicken with Garlic, Peppers, and Artichokes Crock Pot recipe—a perfect harmony of bold Mediterranean flavors and effortless cooking. Tender, bone-in chicken thighs are seared for a golden crust and slow-cooked to perfection alongside red peppers, artichoke hearts, and a fragrance-packed blend of garlic, oregano, and paprika. A splash of fresh lemon juice brightens the dish, while the low-sodium chicken broth ensures a rich, savory sauce that pairs beautifully with rice, mashed potatoes, or crusty bread. Ready in just 15 minutes of prep and slow-cooked to tender perfection in 4-5 hours, this crock pot meal is ideal for busy weeknights or cozy family dinners. Garnished with fresh parsley, this one-pot wonder is as vibrant as it is delicious.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic cloves (minced)
- 2 large red bell peppers (sliced)
- 1 cup artichoke hearts (quartered, canned and drained)
- 1 cup chicken broth (low-sodium)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Sear the chicken thighs for about 2-3 minutes on each side until golden brown. Transfer the chicken to the crock pot.
In the same skillet, lower the heat to medium and sauté the minced garlic for 1 minute until fragrant. Add the sliced red bell peppers and cook for another 2-3 minutes to soften slightly. Transfer the garlic and peppers to the crock pot.
Add the artichoke hearts, chicken broth, dried oregano, and paprika to the crock pot. Stir gently to combine and coat the chicken evenly with the seasonings.
Cover the crock pot and cook on low heat for 4-5 hours, or until the chicken is tender and fully cooked (internal temperature should reach 165°F or 74°C).
About 15 minutes before serving, add the freshly squeezed lemon juice to the crock pot and stir gently.
Serve the chicken and vegetables over your choice of rice, mashed potatoes, or crusty bread. Garnish with fresh chopped parsley for a burst of color and flavor.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3746 mg | 163% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 25.3 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 250 mg | 19% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3145 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
