Sprig Originals's kitchen / Slow Cooker Greek Chicken with Artichokes and Feta

Slow Cooker Greek Chicken with Artichokes and Feta

Name: Slow Cooker Greek Chicken with Artichokes and Feta
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2 lb boneless skinless chicken thighs; 14 oz canned artichoke hearts, drained and halved; 1/2 cup oil-packed sun-dried tomatoes, drained and sliced (reserve 1 tbsp oil); 4 cloves garlic, thinly sliced; 2 tsp dried oregano; 1 lemon, zested and juiced; 1/2 cup chicken broth; 1 tsp kosher salt; 1/2 tsp black pepper; 6 oz block feta, cut into thick slabs

By Sprig Originals ✓ · cooked up in Sprig

⏱ 6 hr 10 min🍽 Serves 4👨‍🍳 easymediterranean

Gluten-FreeHigh-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

A true dump-and-walk-away dinner: chicken thighs, artichoke hearts, sun-dried tomatoes and garlic go into the cooker raw with slabs of feta on top. Six hours later the chicken shreds into a tangy, lemony sauce that the feta has quietly melted into. No browning, no fuss, ten ingredients.

Slow Cooker Greek Chicken with Artichokes and Feta

Ingredients

2 lb boneless skinless chicken thighs
14 oz canned artichoke hearts, drained and halved
1/2 cup oil-packed sun-dried tomatoes, drained and sliced (reserve 1 tbsp oil)
4 cloves garlic, thinly sliced
2 tsp dried oregano
1 lemon, zested and juiced
1/2 cup chicken broth
1 tsp kosher salt
1/2 tsp black pepper
6 oz block feta, cut into thick slabs

Instructions

Put the raw chicken thighs into a 5- to 6-quart slow cooker. Add the artichoke hearts, sun-dried tomatoes and their reserved 1 tablespoon oil, sliced garlic, oregano, lemon zest and juice, chicken broth, salt and pepper. Stir once so everything is coated — no browning needed.
Lay the feta slabs on top of the chicken in a single layer. Do not stir them in.
Cover and cook on LOW for 6 hours (or HIGH for 3 hours), without lifting the lid, until the chicken is completely tender and pulls apart with a fork (internal temperature 175°F or higher).
Shred the chicken directly in the cooker with two forks, then stir the softened feta into the liquid so it breaks down into a creamy, tangy sauce.
Let it sit uncovered for 5 minutes to thicken slightly, taste for salt and lemon, and serve the chicken and sauce spooned over rice, orzo or warm pita.

Chef's tips

If the sauce looks thinner than you want, prop the lid open for the last 20 minutes of cooking on HIGH and it will reduce.
Frozen artichoke hearts work just as well as canned — add them straight from frozen, no thawing.
Chicken breasts can replace thighs, but cook on LOW for 4 hours only or they will go stringy.
Leftovers are excellent cold, stirred through a bowl of chopped cucumber and tomato the next day.

Nutrition (per serving, estimated)

487calories

45gprotein

15gcarbs

27gfat

Estimates only — values vary with brands and portions.

Made with Sprig

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