Rosemary Chicken and Artichoke Recipe

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Ingredients
  • Ingredients

  • 1 medium onion(s), chopped

  • 6 clove(s) garlic, minced

  • 1/3 cup(s) broth, reduced-sodium chicken

  • 1 tablespoon tapioca, quick-cooking

  • 2 teaspoon lemon peel, finely shredded

  • 2 teaspoon rosemary, fresh, or 1 teaspoon dried rosemary, crushed

  • 3/4 teaspoon pepper, black ground

  • 2 1/2 pounds chicken, thighs, skinned

  • 1/2 teaspoon salt

  • 8 ounce(s) artichoke hearts, frozen, thawed

  • 1 medium pepper(s), red, bell, cut into strips

Directions
  1. Preparation

  2. In a 3 1/2- or 4-quart slow cooker, combine onion, garlic, broth, tapioca, 1 teaspoon of the lemon peel, the snipped or dried rosemary, and 1/2 teaspoon of the black pepper. Add chicken. Sprinkle chicken with the salt and the remaining 1/4 teaspoon black pepper.

  3. Cover and cook on low-heat setting for 5 to 5 1/2 hours or on high-heat setting for 2 1/2 to 3 hours.

  4. If using low-heat setting, turn cooker to high heat. Add thawed artichokes and sweet pepper strips. Cover and cook for 30 minutes more. To serve, sprinkle with remaining 1 to 2 teaspoons lemon peel. If desired, serve with hot cooked rice; sprinkle rice with parsley. If desired, garnish with rosemary sprigs


Nutritional Facts

Servings
6
Nutritional Info (Per serving)
Calories
168
Saturated Fat
1g
Sodium
328mg
Dietary Fiber
3g
Total Fat
4g
Carbs
8g
Cholesterol
89mg
Protein
23g
Exchanges
Vegetable: 0.5
Other Carb
0.5
Lean Meat
3
Fat
0.5
Carb Choices
0.5

dinner ultra-low-carb rosemary artichoke hearts chicken chicken/poultry chicken crock pot slow cooker b vitamins vitamin c gluten free dairy free anti inflammatory iron

3 replies

Lisa Fong
Lisa Fong 2009-10-10 00:12:19 -0500 Report

i LOVE COOKING IN MY CROCK POT, LIVING IN CALIFORNIA WHERE SUMMERS CAN GET 110 DEGREES AND UP, THE CROCK POT DOESN'T HEAT UP THE HOUSE. i'M ALWAYS LOOKING FOR NEW RECIPES AND THIS ONE SOUNDS GREAT, CAN'T WAIT TO TRY IT. YUM YUM!!!!