What's for Dinner Tonight?: Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes

So I pulled out my trusty crock-pot again for tonight's dinner. I tell you, there's nothing easier than dumping ingredients into this marvelous contraption and getting a hot, tasty dinner 6 to 8 hours later. I absolutely love it!

I am a huge fan of chicken thighs, so I'm always looking for recipes that use them. They are terribly inexpensive, they are still juicy after cooking all day and there are a ton of recipes out there. This easy gem combines chicken thighs with artichokes and sun-dried tomatoes. It smelled delicious all day and tasted wonderful. I served it with white rice and crusty bread.

Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes, from Pinterest, courtesy of Diethood

Ingredients:

• 4 to 6 boneless chicken thighs

• Salt and fresh ground pepper, to taste

• 1/2 tablespoon dried oregano

• 1 jar (14.75 ounces) Cara Mia Grilled Artichoke Hearts, drained, 1/3 cup liquid reserved

• 1 bag (3.5 ounces) Julienne Cut Sun-Dried Tomatoes

• 4 cloves garlic, minced

• 1/3 cup artichoke hearts liquid

• 3 tablespoons chopped fresh parsley

Directions:

1. Spray 5 to 6 quart crock pot/slow cooker with cooking spray.

2. Season chicken thighs with salt, pepper and dried oregano. Add to slow cooker in one layer.

3. Add artichoke hearts and sun-dried tomatoes over the chicken, sprinkle with garlic.

4. Take a 1/3 cup of the liquid from the jar with the artichoke hearts and pour over the top.

5. Cover, cook on HIGH for 4 to 4 1/2 hours or on LOW for about 6 hours.

6. Transfer to serving plates.

7. Sprinkle with fresh parsley.

8. Serve.

Notes:

#poultry #maindish #slowcooker