Crockpot Lemon-Herb Chicken with Artichoke Hearts and Sun-Dried Tomatoes
This unique crockpot chicken recipe combines the bright flavors of lemon and fresh herbs with the savory richness of artichoke hearts and sun-dried tomatoes, creating a dish that is both comforting and elegant. Perfect for impressing guests or enjoying a cozy family dinner, this dish is sure to become a favorite.
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Begin by seasoning the chicken thighs with salt, pepper, and dried oregano in a mixing bowl. Heat a skillet over medium-high heat and sear the seasoned chicken thighs for 3-4 minutes on each side until golden brown.
In the crockpot, layer the sliced onions and minced garlic at the bottom. Place the seared chicken thighs on top of the onions and garlic.
In a separate bowl, whisk together the chicken broth, lemon juice, and zest, then pour this mixture over the chicken in the crockpot.
Add the artichoke hearts and sun-dried tomatoes, ensuring they are evenly distributed. Sprinkle fresh thyme and rosemary over the top for added flavor.
Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours until the chicken is tender and fully cooked.
Once done, carefully remove the chicken and let it rest for a few minutes before serving. Serve the chicken over a bed of fluffy couscous or quinoa, spooning the flavorful sauce and vegetables over the top.
Garnish with fresh parsley and lemon wedges for a vibrant presentation.
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