Rating: 3 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 1

Braise chicken thighs in the slow cooker along with Yukon gold potatoes and frozen artichoke hearts for a hearty stew-like dinner.

Recipe by MyRecipes February 2008

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Recipe Summary

prep:
25 mins
cook:
2 hrs
total:
2 hrs 25 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse chicken and pat dry; season with salt and pepper. Spread flour in a shallow bowl and dredge each piece of chicken on both sides. In a large pan over medium-high heat, warm olive oil. Add chicken and fry, turning once, until golden brown on both sides (but still raw inside), 8 minutes. Transfer Friday chicken to a slow cooker.

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  • Reduce heat on stove to medium and add wine to pan (it will steam vigorously). With a wooden spoon, scrape up any browned bits that cling to pan. Bring to a boil, then pour liquid into slow cooker.

  • Add broth, potatoes, artichoke hearts and garlic to slow cooker. Peel two 3-inch strips of lemon peel and add to slow cooker, along with juice from lemon.

  • Turn slow cooker to high. Cook until chicken and potatoes are cooked through and tender, 2 hours and 15 minutes. Serve hot.

Nutrition Facts

284 calories; fat 15g; saturated fat 2g; protein 17g; carbohydrates 18g; fiber 5g; cholesterol 49mg; sodium 402mg.
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