Crock Pot Chicken Thighs with Artichokes
& Sun-Dried Tomatoes

Melt-in-your-mouth chicken thighs prepared in the crock pot with artichoke hearts and sun-dried tomatoes.

Recipe Developed By: www.diethood.com
Prep time 5 min
Cook time 5 hours
Total time 5 hours, 5 min
Serves: 4 to 6

Ingredients:

• 4 to 6 boneless chicken thighs
• salt and fresh ground pepper, to taste
• ½ tablespoon dried oregano
• 1 jar (14.75-ounces) Cara Mia Grilled Artichoke Hearts, drained, ⅓-cup liquid reserved
• ½ jar (4-ounces) Cara Mia Sun Dried Tomatoes
• 4 cloves garlic, minced
• ⅓-cup liquid from artichoke hearts
• 3 tablespoons chopped fresh parsley

Instructions:

1. Spray 5 to 6-quart crock pot/slow cooker with cooking spray.
2. Season chicken thighs with salt, pepper, and dried oregano; add to slow cooker in one layer.
3. Add artichoke hearts and sun-dried tomatoes (taken out of oil) over the chicken; sprinkle with garlic.
4. Take a ⅓-cup of the liquid from the jar with the artichoke hearts and pour it over the top.
5. Cover; cook on HIGH for 4 to 4-1/2 hours, or on LOW for about 6 hours.
6. Transfer to serving plates.
7. Sprinkle with fresh parsley.
8. Serve.

• Note: For a lighter, healthier option, remove skin from chicken thighs.