If you have around 45 minutes to spend in the kitchen, Lemon & Artichoke Slow Cooker Chicken might be an excellent gluten free recipe to try. For $2.44 per serving, you get a beverage that serves 6. One portion of this dish contains approximately 5g of protein, 18g of fat, and a total of 262 calories. It is brought to you by The Healthy Foodie. Head to the store and pick up onion, caperberries, ghee, and a few other things to make it today. 697 people have made this recipe and would make it again. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Slow Cooker Lemon Chicken Artichoke Soup, Slow Cooker Spinach Artichoke Chicken, and Easy Slow Cooker Artichoke Garlic Chicken.

Servings: 6

Ingredients:

Equipment:

Cooking instruction summary:

*The previous night, set your chicken to brine in a solution consisting of 8 cups of water, 1/4 cup of salt, the juice of 2 lemons and the shells of those 2 lemons. While this step is not mandatory, it will definitely make your chicken a lot tastier and juicier, too! In a small bowl, mix together all the spices that make up the spice blend. Set aside. Cut the chicken into pieces (bone-in breasts cut in half crosswise, legs, thighs, and wings), pat dry and sprinkle with salt and pepper. Set a large skillet over high heat and melt the ghee. Add the pieces of chicken, a few at a time, being mindful not to overcrowd the pan, and cook until crisp and golden, about 4-5 minutes per side. Remove the cooked pieces of chicken to the bowl of your slow cooker. Once all the pieces of chicken have been removed, reduce the heat to medium and add the onion and garlic. Cook for 2-3 minutes or until onion starts to soften and turn translucent; add the chicken stock, lemon juice, lemon zest and spice blend and scrape the bottom of the pan to detach every little last bit of flavor. Bring to a simmer then pour that over the cooked chicken. Cook on high for a total of 5 hours or low for 7 hours. 45 minutes to an hour before the end of your scheduled cooking time, add the sliced lemons, artichoke hearts and caperberries. . After that time, remove the chicken, lemon slices, artichoke hearts and caperberries to a large shallow bowl or plate and place them in a low temperature oven to keep warm. Strain the cooking liquid through a fine meshed strainer directly into a medium saucepan. Dilute the tapioca flour in 2 tablespoons of water and pour that into the simmering stock. Bring back to a quick boil and cook for about one minute, whisking constantly, until the sauce thickens. Pour the sauce over the chicken and serve.

Step by step:

1. *The previous night, set your chicken to brine in a solution consisting of 8 cups of water, 1/4 cup of salt, the juice of 2 lemons and the shells of those 2 lemons. While this step is not mandatory, it will definitely make your chicken a lot tastier and juicier, too! In a small bowl, mix together all the spices that make up the spice blend. Set aside.

2. Cut the chicken into pieces (bone-in breasts cut in half crosswise, legs, thighs, and wings), pat dry and sprinkle with salt and pepper. Set a large skillet over high heat and melt the ghee.

3. Add the pieces of chicken, a few at a time, being mindful not to overcrowd the pan, and cook until crisp and golden, about 4-5 minutes per side.

4. Remove the cooked pieces of chicken to the bowl of your slow cooker. Once all the pieces of chicken have been removed, reduce the heat to medium and add the onion and garlic. Cook for 2-3 minutes or until onion starts to soften and turn translucent; add the chicken stock, lemon juice, lemon zest and spice blend and scrape the bottom of the pan to detach every little last bit of flavor. Bring to a simmer then pour that over the cooked chicken. Cook on high for a total of 5 hours or low for 7 hours. 45 minutes to an hour before the end of your scheduled cooking time, add the sliced lemons, artichoke hearts and caperberries. . After that time, remove the chicken, lemon slices, artichoke hearts and caperberries to a large shallow bowl or plate and place them in a low temperature oven to keep warm. Strain the cooking liquid through a fine meshed strainer directly into a medium saucepan. Dilute the tapioca flour in 2 tablespoons of water and pour that into the simmering stock. Bring back to a quick boil and cook for about one minute, whisking constantly, until the sauce thickens.

5. Pour the sauce over the chicken and serve.

Nutrition Information: