Lemon & Artichoke Slow Cooker Chicken

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:

2 cans artichoke hearts, rinsed, drained and cut in half

1 cup caperberries, rinsed

2 cups light chicken stock

2 whole chickens (approx. 4lb each), cut into 10 pieces each (breasts cut in half, thighs, legs and wings)

2 tablespoons fresh parsley, chopped

4 cloves garlic, chopped

2 tablespoons ghee

1/4 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/4 cup fresh lemon juice

the zest of 2 lemons

2 lemons, sliced

1 large onion, diced

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon Himalayan salt

1 teaspoon ras el hanout

1/2 teaspoon red pepper flakes

Salt and pepper to taste

2 tablespoons tapioca flour + 2 tablespoons water

1/2 teaspoon turmeric

Equipment:

bowl

frying pan

slow cooker

sauce pan

sieve

whisk

oven

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:

Quickview
809k Calories
52g Protein
56g Total Fat
21g Carbs
7% Health Score
Limit These
Calories
809k
41%

Fat
56g
87%

  Saturated Fat
15g
98%

Carbohydrates
21g
7%

  Sugar
5g
6%

Cholesterol
205mg
69%

Sodium
1898mg
83%

Get Enough Of These
Protein
52g
105%

Vitamin B3
18mg
95%

Vitamin C
63mg
76%

Selenium
39µg
56%

Vitamin B6
1mg
52%

Phosphorus
418mg
42%

Vitamin A
1898IU
38%

Vitamin K
35µg
34%

Iron
4mg
26%

Vitamin B2
0.44mg
26%

Vitamin B5
2mg
25%

Zinc
3mg
25%

Fiber
5g
23%

Potassium
709mg
20%

Magnesium
73mg
18%

Copper
0.32mg
16%

Vitamin B1
0.22mg
15%

Manganese
0.27mg
14%

Vitamin B12
0.79µg
13%

Calcium
101mg
10%

Folate
39µg
10%

Vitamin E
1mg
8%

Vitamin D
0.51µg
3%

covered percent of daily need
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Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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