Sunday, November 29, 2020

Chicken with Artichokes & Mushrooms (Slow Cooker)

· 2 boneless, skinless chicken breasts
· 2 chicken drumsticks
· 2 boneless, skinless chicken thighs
· 3 tablespoons all-purpose flour
· 1 teaspoon salt
· ½ teaspoon pepper
· 3 Tablespoon olive oil
· 2 4-ounce packages mushrooms
· 2 ½ cups vertically sliced Vidalia or other sweet onion
· 1 cup chicken broth
· 1 (12-ounce) jar artichoke hearts

Rinse chicken, pat dry. Combine flour, salt and pepper in a large zip lock plastic freezer bag. Place chicken in bag, seal bag and shake to coat. Remove chicken.
Heat olive oil in a large skillet over medium high heat until hot; add chicken.
Cook 3 minutes on each side or until lightly browned. Place chicken in a large 5 quart slow cooker, reserving drippings in skillet.
Cook mushrooms and onions in hot drippings for 5 minutes or until tender. Add mushrooms, onions, broth and artichokes to slow cooker.
Cover and cook on low for 4 hours or until chicken is tender.

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