Sunday, January 22, 2012


Slow Cooker Chicken with Artichoke and Olives


4 skinless chicken breasts
One 14 oz can artichoke hearts, drained
One 14 oz can pitted olives (any kind will do. I used a mix of kalamata and black)
1 medium yellow onion, chopped
1/2 cup white wine
1 cup low sodium chicken stock
1 tsp dried thyme
2 cloves garlic, finely chopped
1/4 tsp black pepper
2 tbs capers

 *For gravy: 2 tablespoons brown rice flour (or other flour of choice)

Brown the chicken breasts in small amount of olive or canola oil. After browning the chicken, remove it and add onions and garlic to pan. Saute until onions are translucent. Place all ingredients in the slow cooker/crockpot. Cook on Low for 7-8 hours or High for 3-4 hours.

Optional: You can make a gravy from the sauce in the slow cooker when you're about ready to serve. Put the sauce into saucepan on medium heat. Whisk in flour for about 5 minutes or until sauce thickens. After it reaches desired thickness, pour over chicken & veggies -- serve.

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