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Crock Pot Chicken Thighs with Artichokes and Sun Dried Tomatoes
4-6
5 hours 5 mins
Ingredients
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4 to 6 boneless chicken thighs
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salt and fresh ground pepper, to taste
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½ tablespoon dried oregano
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1 jar (14.75-ounces) Cara Mia Grilled Artichoke Hearts, drained, ⅓-cup liquid reserved
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½ jar (4-ounces) STAR Sun Dried Tomatoes
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4 cloves garlic, minced
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⅓-cup liquid from artichoke hearts
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3 tablespoons chopped fresh parsley
Instructions
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1.
Spray 5 to 6-quart crock pot/slow cooker with cooking spray.
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2.
Season chicken thighs with salt, pepper, and dried oregano; add to slow cooker in one layer.
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3.
Add artichoke hearts and sun dried tomatoes (taken out of oil) over the chicken; sprinkle with garlic.
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4.
Take a ⅓-cup of the liquid from the jar with the artichoke hearts and pour it over the top.
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5.
Cover; cook on HIGH for 4 to 4-1/2 hours, or on LOW for about 6 hours.
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6.
Transfer to serving plates.
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7.
Sprinkle with fresh parsley.
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8.
Serve
