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Easy Crockpot Artichoke Garlic Chicken
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Description
This is my first attempt at a recipe from Skinny Slow Cooker Magazine. It turned out pretty good. Scott really doesn’t like artichokes but he was more than happy with this dinner. It was flavorful and not full of fat!
Ingredients
- 1 whole Red Bell Pepper, Cored, Seeds Removed And Diced
- 1 whole Medium Onion, Cut Into Wedges
- 6 cloves Garlic, Peeled And Smashed
- 1 teaspoon Fresh Rosemary, Minced
- 1 teaspoon Quick Cooking Tapioca Granules
- 1 teaspoon Lemon Zest
- 14 ounces, weight Canned, Cut Artichoke Hearts, Drained
- 1-½ pound Boneless, Skinless Chicken Thighs (I Used 4-and Had No Left Overs)
- ¼ cups Low Sodium, Fat Free Chicken Broth
- 1 teaspoon Fresh Lemon Juice
- Salt And Pepper, to taste
- 2 cups Cooked Rigatoni Pasta, Cooked According To Package Instructions
Preparation
Chop, mince and dice all of the veggies and spices.
Combine bell pepper, onion, garlic, tapioca, rosemary, lemon zest, artichokes, chicken thighs, salt and pepper in crockpot.
Pour broth and lemon juice over the mixture.
Cover and cook on low for 5 hours. You really don’t need to check on this but every once and a while maybe give it a little stir.
Once chicken is cooked through, cook pasta according to package instructions.
Serve chicken and sauce over pasta and top with fresh shaved parmesan cheese. ENJOY!!!
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