Ingredients
Scale
- 12 ounces marinated artichoke hearts undrained
- 10 ounces kale washed and chopped (I use bagged greens.)
- 1/3 cup dry vermouth (or white wine)
- 1 teaspoon seasoned salt
- 6 boneless chicken thighs
- 2 cups cooked brown rice (optional)
- 3 ounces crumbled feta cheese
Instructions
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In crockpot, stir together artichoke hearts (with juice from jar), kale, and vermouth.
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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.)
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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.
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Serve over cooked rice, and top with crumbled feta.
Notes
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.
- Prep Time: 5
- Cook Time: 360
- Category: Main
- Cuisine: Slow Cooker