Hands-on Time
15 Mins
Total Time
4 Hours 15 Mins
Yield
Makes 4 Servings
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell 

How to Make It

Step 1

Rinse chicken, and pat dry. Combine flour, salt, and pepper in a large zip-top plastic freezer bag. Place chicken pieces in bag; seal bag, and shake to coat. Remove chicken.

Step 2

Heat olive oil in a large skillet over medium-high heat until hot; add chicken. Cook 3 minutes on each side or until lightly browned. Place chicken in a greased 5-qt. oval-shaped slow cooker, reserving drippings in skillet.

Step 3

Cook mushrooms and onion in hot drippings 5 minutes or until tender. Add mushroom mixture, broth, capers, and artichokes to slow cooker. Cover and cook on Low 4 hours or until chicken is tender.

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