Slow Cooker Lemon Artichoke Chicken (Edit recipe)

Slow cooker lemon artichoke chicken is an easy recipe that's packed with flavor. You can also make this low-carb, paleo, whole30 chicken dish in the Instant Pot.

10 minutes

3 hours

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	224
Fat:	14 g
Carbohydrates:	7 g
Protein:	15 g
Cholesterol:	59 g
Sodium:	821 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Fit Slow Cooker Queen

View original recipe

Serves: 4

Ingredients

2.5 skin on Chicken Thigh, seasoned with salt & pepper
30 oz Artichoke Hearts, (2 15oz cans)
1 Onion, medium-size, sliced
1 Lemon, sliced
1 Tbsp Extra Virgin Olive Oil, or oil of choice (for pressure cooker)
.5 cup Lemon Juice
1/2 cup Chicken Broth (Low Sodium)
1 clove Garlic, minced
1.5 tsp dried Thyme
1 tsp Salt
.25 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slow Cooker

Add the sliced onion to the bottom of the slow cooker. Season the chicken lightly with salt & pepper and add on top of the onions.
In a small bowl, mix together the sauce ingredients. Pour the sauce on top of the chicken in the slow cooker. Top with lemon slices.
Cook HIGH 3-4 or LOW 6-8.
Add artichokes. Cook an additional 30 minutes.

Instant Pot

Turn the Instant Pot to sauté. Once hot, add the oil and chicken and sear, few minutes on each side until browned. Remove chicken from the Instant Pot and set aside. If you are using skinless chicken thighs, skip this step.
Add onions (and more oil if needed) and cook 3-5 minutes until soft. Add garlic and cook an additional minute.
In a small bowl, mix together sauce ingredients. Pour the sauce into the pressure cooker and deglaze the bottom by scraping all the bits off with a wooden spoon.
Add chicken back into the Instant Pot. Close lid and seal valve. Set high pressure and cook 10 minutes. When cooking time has completed, quick release the pressure.
Add artichokes. Close lid and seal valve. Set high pressure and cook 3 minutes. When cook time is up, quick release the pressure.

Notes

If you use skin-on chicken, there’s the optional step to broil the chicken when it’s done cooking to crisp the skin. Transfer the chicken from the slow cooker to a baking pan & place it under the broiler for a few minutes. // Place leftovers in an airtight container and store in the refrigerator for up to 4 days.