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Crock Pot Chicken Thighs with Artichokes and Sun Dried Tomatoes

Crock Pot Chicken Thighs with Artichokes and Sun Dried Tomatoes

Crock Pot Chicken Thighs with Artichokes and Sun Dried Tomatoes

4-6

5 hours 5 mins

Ingredients

  • 4 to 6 boneless chicken thighs
  • salt and fresh ground pepper, to taste
  • ½ tablespoon dried oregano
  • 1 jar (14.75-ounces) Cara Mia Grilled Artichoke Hearts, drained, ⅓-cup liquid reserved
  • ½ jar (4-ounces) STAR Sun Dried Tomatoes
  • 4 cloves garlic, minced
  • ⅓-cup liquid from artichoke hearts
  • 3 tablespoons chopped fresh parsley

Instructions

  • 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 (taken out of oil) over the chicken; sprinkle with garlic.
  • 4.
    Take a ⅓-cup of the liquid from the jar with the artichoke hearts and pour it 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

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