Slow Cooker Chicken Thighs with Artichokes

3 minutes
February 6, 2023
Andi GleesonJump to Recipe
Enjoy these slow cooker chicken thighs simmered with seasoned artichokes, vermouth, and fresh kale.

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!

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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!

You'll love these slow cooker chicken thighs simmered with seasoned artichokes, vermouth, and fresh kale.

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 :)

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Slow Cooker Chicken with Artichoke Hearts and Greens

Slow Cooker Chicken Thighs with Artichokes and Greens

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Chicken thighs and kale simmer with wine and marinated artichokes for a delicious and easy dinner!

  • Total Time: 6 hours 5 minutes
  • Yield: 4 1x




  1. In crockpot, stir together artichoke hearts (with juice from jar), kale, and vermouth.
  2. Nestle chicken pieces in greens, and sprinkle seasoned salt all over the top. (You don’t have to measure. Just give a good shake to lightly cover the chicken and greens with seasoning.)
  3. Cover, and cook on low 6-8 hours. If you are home, you can gently stir it up a couple times, but it’s not necessary.
  4. Serve over cooked rice, and top with crumbled feta.


If you prefer to use boneless, skinless chicken breasts instead, it would be best to reduce cook time to 4-5 hours to avoid dry chicken.

  • Author: Andi
  • Prep Time: 5
  • Cook Time: 360
  • Category: Main
  • Cuisine: Slow Cooker

Need a good slow cooker? This is the one I have, and I really like it! (affiliate link)

Hamilton Beach Set 'n Forget Programmable Slow Cooker With Temperature Probe, 6-Quart
Hamilton Beach Set ‘n Forget Programmable Slow Cooker With Temperature Probe, 6-Quart
Andi Gleeson, food blogger

Andi Gleeson

Andi Gleeson is a passionate blogger and mom based in San Francisco who focuses on easy and delicious dinner recipes.


Andi Gleeson
8 years ago

PLEASE NOTE: I revamped this recipe in September 2016, so the previous reviews are for the old version (which contained yogurt).

Geri williams
9 years ago

only had non fat yogurt. Didn’t look as good as the image so handed fresh cream, butter and lemon. Great. Loads of sauce left. Today sautéed carrots celery and shallots. Added the sauce,chicken broth. Zest and juice from one lemon. DELICIOUS Next time I will use fresh spinach.

Andi Gleeson
9 years ago

Thank you, Geri! To be honest, I don’t think this is the most attractive dish regardless of the kind of yogurt used, but it still tastes good! Some of my favorite dishes are less than pretty because they have gravy or come out of the slow cooker. I love the way you used the sauce in another recipe. That sounds delicious!!

10 years ago

I’ve never tried spinach in a crock pot before, but some other recipes people suggested putting the spinach in last, like maybe for the last half hour, or it gets too mushy/ dissolves. What is your experience with this? Also, is this something that could be combined in a freezer bag and frozen, to have ready-to-go batches? Sorry, I am new to crock potting! Trying to venture out beyond my normal pulled pork :)

10 years ago

Hi, Sheridan! I usually do add spinach at the end of my recipes so it just wilts and doesn’t get overcooked, but since I used frozen spinach in this one, it’s kind of mushy to begin with! If you use fresh spinach, you could definitely just add it for the last half hour to get a better texture. I’ll add that into the recipe notes. Thanks so much for your comment!

10 years ago

Andi, you have so many lovely recipes – the kind I like. Thanks so much.

10 years ago

You are so sweet, Liz! Thank you, and I’m glad you like my recipes (even this one with not-so-great photos)!

Pamela @ Brooklyn Farm Girl
11 years ago

This is a perfect weekday meal, thanks for sharing! Love how creamy it looks!

11 years ago

Thank you, Pamela! I don’t think this dish is very pretty, but it did taste good :)

Carrie @ Frugal Foodie Mama
11 years ago

This looks amazing, Andi! :) You know how I love my slow cooker recipes!

11 years ago

Thank you, Carrie! I always think of you when I pull out my slow cooker :)

11 years ago

Looks so wonderful, Andi. Thanks for sharing.

11 years ago

You are too kind, Teresa. Thank you!

11 years ago

Not everything has to be perfect pictures, sometimes you can tell a recipe is going to be good just by the name-like this pasta! Its wonderful Andi!

11 years ago

Thank you, Tanya! I hope that people would look more at the ingredients than the photo on this one ;)

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