Hey Friends. It is totally crock pot season. I feel it in my bones. The temperatures drop and foods that cook slowly call. Lemons and artichokes and garlic make a divine combination of flavors which is why I have been playing around with Lemon Artichoke Crock Pot Chicken.
And, now, I think I have it. A few lemons, onions, a whole head of garlic, some chicken breasts, baby red potatoes and canned artichokes. All allowed to slowly cook in the brine from one can of artichokes.
Lemon Artichoke Crock Pot Chicken
This recipe is about layering. Start by washing and cutting two lemons in half. Then peel and quarter three or four small(ish) onions. Peel a whole head of garlic (about 20 cloves). Add all of these to the bottom of your slow cooker (which I lined with slow cooker bags which make clean up so much easier).
Next, pour the liquid from one can of artichokes over the lemons, onions and garlic. Generously salt the chicken breast. Then, layer the chicken breasts on top of that. Tuck the potatoes in and around the chicken. Dump the artichoke hearts (both cans–one can should just be drained) on top.
Cook on low for 5-6 hours or high for 3-4. That’s it. Cooking times will vary depending on the size make a model of your slow cooker. (I have a manual 5 quart Hamilton Beach.)
If you can, check the chicken about half way to make sure that it is getting submerged, otherwise you might want to turn them. We ended up with some dry spots on a couple.
Make Gravy
When you are done, if desired, you can create a gravy by ladling a cup and a half of the liquid into a small sauce pan. Bring to a boil over high heat. Dissolve two tablespoons of flour into about a cup of cold water and then add this mixture to the boiling liquid, whisking vigorously. For this I use a regular whisk like this one from Oxo. Allow this to return to a boil. Whisk constantly until thick.
Looking for other crock pot ideas, try Dill Pickle Crock Pot Chicken.
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| Prep Time | 15 minutes |
| Cook Time | 3-6 hours |
| Servings |
people
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- 2 lemons
- 3-4 small onions quartered
- 1 head garlic about 20 cloves
- 2 cans artichoke hearts reserve the liquid from one can, drain the other
- 4-5 boneless chicken breasts
- 1 tablespoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds baby red potatoes
- 2 tablespoons flour
- 1 cup cold water
- 1 1/2-2 cups reserve cooking liquid
Ingredients
Crock Pot
Stove Top Gravy
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- Slice the ends off two lemons (so they will sit) and cut them in half. Peel and quarter 3-4 small onions. Trim and peel a whole head of garlic (about 20 cloves).
- Line a crock pot with a crock pot liner or spray it with cooking spray. Arrange the lemons, onions and about 2/3 of the garlic on the bottom. Add the reserve liquid from one can of artichoke hearts.
- Pat the chicken breast dry. Salt and pepper them. Lay them in a single layer on top of the lemons and onions. Tuck the potatoes and remaining garlic around the chicken. Add the drained cans of artichoke hearts to the top.
- Cover. Cook 3-4 hours on high or 5-6 hours on low until the juices from the chicken run clear and the potatoes are fork tender.
- To make the gravy, remove the artichokes, potatoes, chicken, onions to a platter to serve. Ladle 1 1/2-2 cups of cooking liquid into a small sauce pan. Bring to a boil. In a jar with a screw lid, add the flour to cold water and shake until mixed. Slowly add to the boiling cooking liquid, whisking constantly. Cook until it begins to thicken.
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