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October 30, 2016 / Chris Blum

Slow Cooker Chicken and Artichokes

I’m obsessed with my multi cooker now that is is fall. This dish is simple and oh so good. You can eat the lemon slices – they taste great.

Ingredients:
3 lb chicken thighs
1 tbsp olive oil
1 jar of marinated artichoke hearts
1 can of artichokes in water
1 c castelvetrano olives
1 head of garlic, halved crosswise
1 lemon thinly sliced
6 thyme sprigs
1 c chicken stock
1/2 c dry sherry
1 tbsp asian fish sauce

Season chicken with salt and pepper. Heat oil in multicooker over medium sauté, add chicke and brown. Remove from pot.

Add brine from marinated Artichokes, stock, sherry and fish sauce, bring to boil. Add the chicken and remaining ingredients. Cover and cook for 4 hours on low. 

Discard the thyme. Serve.

Serves 6 – 8.

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