September 23, 2011

crockpot chicken and artichokes

EDIT:  Thanks to a lovely reader I've been informed that the artichokes (in the chicken and ARTICHOKE dish) were missing from my recipe.  Uh, sorry about that.  They've been added!

When I made chili last week, I bought several extra cans of beans so I'd have ingredients to put it together again in the near future.  While putting away the cans I found two jars of marinated artichoke hearts.  The idea of chicken, mushrooms and artichokes sounded really good, but I wanted to have a crockpot dinner.  These days that is definitely my preference, especially things that can cook in 5 hours or so.  I can throw everything together right after I put Ry down for a nap, and dinner is ready without any drama.

Anyway, looked for some recipes, pulled a little from here, a little from there, and more or less threw some stuff in the slow cooker.  And this is what I came up with.


At first I was a little disappointed.  I intended to come up with more of a creamy sauce, but it didn't happen.  But by the end of the bowl I was loving it.  And have loved it some more like four times this week.  Also, I was going to serve this over brown rice, but we didn't have enough for both Chris and I.  So I made pasta a little bit of pasta instead (1.5 cups dry to mix in with the whole recipe).  I didn't exactly write it down while I was going, but here is my attempt at a recipe for you.  

Crockpot Chicken and Artichokes

1 package boneless skinless chicken breasts (I think mine was just under 2lbs)
1 medium onion, chopped
1 bunch asparagus, cut into one inch pieces
6-8 ounces mushrooms, sliced
2 small jars marinated artichoke hearts, drained and chopped
1 can petite diced tomatoes, drained
1 can low-fat cream of mushroom soup
2 teaspoons minced garlic from a jar
2 tablespoons lemon juice
salt and pepper to taste
parmesan cheese

1.  Cut your chicken into pieces the size you prefer.  Add the onion, asparagus, mushrooms, artichokes and tomatoes to your crockpot.  Then the chicken.  Some salt and pepper.  Throw in the lemon juice and garlic, and dump your soup on top.  Cook on low for 4-6 hours.  I turned my crockpot to 'keep warm' after about 5 hours, and probably should have done so a little bit sooner.  Oh, and since I'm home when my dinner is cooking, I stir every hour or so.  Just for the record.

Serve over whole wheat pasta, brown rice, or whatever you want.  Top with some parmesan cheese.

Yep, I'm a master chef.  I know it.



Rhiannon said...

this looks fantastic! i will have to try it, thanks for sharing.

Nikki said...

This sounds really good to me. My husband wouldn't eat it, but I think I might make it and then eat it all week for lunch.

Whit said...

I feel silly, but ... where are the artichokes?

Jami Nato said...


kyna... said...

Made this today!! SOOOOOOO good! Add one more can of cream of mushroom soup and it will be plenty creamy. We served it over brown rice...YUMMY! Thanks for sharing Ashley!
♥ Kyna