Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes

• Gluten free
• Paleo

• Meat

  • 4 Chicken thighs, boneless

• Produce

  • 1/3 cup Artichoke hearts liquid
  • 1 jar Cara mia grilled artichoke hearts
  • 4 cloves Garlic
  • 1 bag Julienne-cut sun-dried tomatoes
  • 1/2 tbsp Oregano, dried
  • 3 tbsp Parsley, fresh

• Baking & Spices

  • 1 Salt and fresh ground pepper

Found on diethood.com

Description

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
• 1 bag (3.5-ounces) Julienne Cut Sun-Dried Tomatoes
• 4 cloves garlic, minced
• ⅓-cup artichoke hearts liquid
• 3 tablespoons chopped fresh parsley

Directions

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

Nutrition