Ingredients
4 lbs boneless, skinless chicken thighs
2 lemons (zest and juice, plus slices for garnish or cooking)
2 cups artichoke hearts (canned and drained or frozen)
6 cloves garlic, minced
1/4 cup olive oil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup low-sodium chicken broth
1/2 cup non-dairy cream (such as oat or cashew-based)
Fresh parsley for garnish
Instructions
Pat the chicken thighs dry and season with salt and black pepper.
In a bowl, mix minced garlic, lemon zest, parsley, oregano, and basil.
Place the chicken in the slow cooker and rub the herb mixture evenly over the chicken.
Pour in olive oil, followed by lemon juice and chicken broth.
Add artichoke hearts and lemon slices on top of the chicken.
Cover and cook on Low for 4 hours or High for 2.5 hours.
Remove the chicken from the slow cooker and place it on a cutting board or plate.
In a small bowl, whisk in non-dairy cream into the cooking liquid to create a silky sauce.
Shred the chicken using two forks and return it to the slow cooker with the sauce.
Stir well and let sit for 10 minutes to absorb the flavors. Garnish with fresh parsley and serve.
Notes
Use low-sodium broth to control sodium content.
Store leftovers in an airtight container in the fridge for up to 3 days.
This dish reheats well and freezes for up to 3 months.
For a lighter version, skip the non-dairy cream and serve the cooking liquid as is.
- Prep Time: 15
- Cook Time: 240
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg