Crock Pot Artichoke Lemon Garrrrlic Chicken
Savor the bright, zesty flavors of Mediterranean-inspired comfort with this Crock Pot Artichoke Lemon Garlic Chicken recipe. Tender, seasoned chicken thighs are slow-cooked to perfection alongside tangy artichoke hearts, zesty lemon slices, and aromatic garlic, all nestled in a light and citrusy broth. This dish combines the ease of crock pot cooking with the rich layers of flavor achieved through a quick stovetop sear, giving the chicken a crisp, golden finish. Accented with dried thyme, paprika, and a vibrant parsley garnish, it’s a wholesome, one-pot meal perfect for any weeknight dinner or weekend gathering. Serve it with crusty bread, rice, or a simple green salad to soak up the luscious sauce and let the Mediterranean magic shine. Keywords: crock pot chicken recipe, lemon garlic chicken, artichoke chicken slow cooker, Mediterranean chicken dish, easy weeknight dinner.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 6 cloves Garlic cloves
- 1 whole Lemon
- 14 ounces Artichoke hearts (canned or jarred)
- 1 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Begin by patting the chicken thighs dry with a paper towel. Season both sides with salt, black pepper, thyme, and paprika.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the chicken thighs for 2-3 minutes on each side until golden brown. This step is optional but adds great flavor. Remove chicken thighs from the skillet and set aside.
Peel and thinly slice the garlic cloves. Zest the lemon and then cut it in half. Juice one half of the lemon and slice the other half into thin rounds.
Drain and rinse the artichoke hearts if using canned or jarred varieties.
In the crock pot, layer the seared chicken thighs at the bottom. Scatter the sliced garlic over the chicken.
Add the artichoke hearts on top of the garlic. Pour in 1 cup of chicken broth and the juice of half a lemon.
Top everything with the lemon zest and lemon slices for a burst of citrus flavor.
Cover the crock pot with the lid and cook on high for 3-4 hours or on low for 6-7 hours, or until the chicken is tender and fully cooked (internal temperature of 165°F).
Once cooked, taste the sauce for seasoning and adjust with more salt or lemon juice if needed.
Serve the chicken and artichokes on a platter, spooning the flavorful sauce over the top. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4681 mg | 204% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 6.1 g | ||
| Protein | 171.5 g | 343% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 322 mg | 25% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2527 mg | 54% | |
*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.
