I have to tell you, these slow cooker chicken thighs with artichoke hearts and greens taste better than they look. A LOT better. This dish might not be Foodgawker worthy, but it does deserve a spot on your dinner table!
My slow cooker doesn’t get put to use as often as it should, but when I do use it, I’m SO happy around 5:00 when I know that dinner is already taken care of. This tasty chicken dish simmered all day with marinated artichoke hearts, chopped kale, and vermouth. Come dinner time, we enjoyed it over brown rice topped with a little crumbled feta.
I’m a huge fan of microwavable brown rice these days because it only takes a few minutes to have perfectly cooked brown rice ready. Combine that with a slow cooker recipe, and dinner couldn’t be much easier! This recipe uses chicken thighs because I think they stand up better to slow cooking than white meat chicken. Even after a full day in the crockpot, the chicken is still tender and melts in your mouth. Not to mention, chicken thighs are a great value!
If you prefer to use boneless, skinless chicken breasts, I won’t hold it against you. I would recommend only cooking them 4-5 hours though. Much longer than that, and the chicken gets a bit dried out. If you want a stovetop recipe instead, you could try another Chicken and Greens recipe I have, which includes bacon! Or, go ahead and try them both and let me know which you like best :)Print
Need a good slow cooker? This is the one I have, and I really like it! (affiliate link)