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Crock Pot Chicken Thighs Recipe with Artichokes and Sun-Dried Tomatoes

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February 15, 2020
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    Melt-in-your-mouth chicken thighs prepared in the crock pot with artichoke hearts and sun-dried tomatoes. An easy crock pot chicken thighs recipe!

    chicken thighs in crock pot with artichokes and sun dried tomatoes

    CROCK POT CHICKEN THIGHS

    You’ll love this easy melt-in-your-mouth Crockpot Chicken Thighs recipe. They are prepared with delicious artichoke hearts and sun-dried tomatoes that results in a super simple recipe your whole family will love.

    These chicken thighs are going to make you want to jump for joy. There’s so much texture and flavor going on in here; the chicken will literally melt in your mouth.

    One thing you can never go wrong with is artichoke hearts because, they add so much flavor. ? And, not to mention the sun-dried tomatoes stirred in there for some extra excitement.

    The great thing about this recipe is: it’s a meal that practically makes itself. Layer it all in the slow cooker and continue with your day. It’s so simple and tasty!

    boneless skinless chicken thighs arranged in slow cooker

    Crock Pot Chicken Thighs Ingredients:

    This recipe makes it simple to get family dinner on the table with only a few ingredients and without all the fuss. Here’s what you’ll need:

    • Chicken thighs
    • Seasonings
    • Jarred Artichoke Hearts + liquid
    • Julienne Cut Sun-Dried Tomatoes
    • Garlic

    artichoke hearts layered over chicken thighs in crock pot

    How To Make Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes:

    • Start by spraying a 6-quart crock pot/slow cooker with cooking spray.
    • Next, season chicken thighs with salt, pepper, and dried oregano. Transfer chicken thighs to the slow cooker in one layer.
    • Then, layer the artichoke hearts over the chicken and sprinkle with garlic. Take a 1/3-cup of the liquid from the jar with the artichoke hearts and pour it over the top.
    • Next, cover; cook on HIGH for 4 to 4-1/2 hours, or on LOW for about 6 hours.
    • Add in the sun-dried tomatoes 30 minutes before chicken is done cooking.
    • Finally, sprinkle with fresh parsley and serve.

    I like to serve my Crock Pot Chicken Thighs with a side of rice, or with this awesome slow cooker basil pesto bread to soak up all that wonderful sauce from the chicken and artichokes.

    crock pot chicken thighs with artichokes and sundried tomatoes

    Can you substitute chicken breasts?

    • Yes, you can absolutely use chicken breasts, but keep in mind that chicken breasts will need less time cooking, so start checking around 5-hour mark if cooking on LOW, and around the 3-hour mark if cooking on HIGH.

    Can I use bone-in chicken thighs?

    • Yes, using bone-in chicken thighs is fine. They might take a bit longer to cook; about 20 minutes longer in the crock pot.

    Can I double the recipe?

    • I have always read not to use too many pieces of meat in a slow cooker. I think up to 6 is a good number, maybe even 8, depending on their size, but anything more than that might get a bit crowded. You want them all in one layer, slightly overlapping so to make room for the rest of the ingredients.

    How to store crock pot chicken thighs

    • Your crock pot chicken thighs should be cooled and refrigerated 2 hours after cooking.
    • Keep them stored in your fridge in an airtight container for 3 to 4 days.
    • You can also freeze them. Let the chicken thighs cool completely; transfer to a freezer bag and place in the freezer. Keep frozen for up to 3 months. 

    How to Reheat Chicken Thighs

    • Place chicken thighs on a baking sheet and reheat in a 350˚F oven for 15 to 20 minutes, or until heated through. 

    Tips on how to use a crock pot

    • Use the right size crock pot.
    • Coating the inside of the crock pot with a non-stick spray can prevent the need for scrubbing later.
    • For most crock pots, the high setting is about 280˚F, and the low setting is around 170˚F.
    • Cooking on HIGH for one hour is about equal to cooking on the low setting for two hours.
    • Add fresh herbs at the end to keep flavors bright and fresh.
    • Place hard vegetables, like potatoes, carrots, and other root vegetables at the bottom of the slow cooker where they will have more moisture and cook thoroughly.
    • Use cheaper cuts of meat. Inexpensive cuts of meat are often high in fat or connective tissue, both of which break down during long hour cooking methods.
    • Add dairy at the end. Milk, cream, and other dairy products can break down and coagulate if overheated. Stir the dairy products into crock pot in the last 15-30 minutes, so it has just enough time to heat through.

    What is the difference between a Crock Pot and a Slow Cooker?

    • Crock Pot is the name of a brand that first came on the market in the 70s. It has a stoneware pot that is surrounded by a heating element.
    • A slow cooker is typically a metal pot that sits on top of a heated surface. The term slow cooker is not a brand but rather refers to the type of appliance.

    spooning out chicken thighs from slow cooker

    You’ll never be the same if you don’t try this easy, luscious, dreamy din din. It’s like your side dish and your main course all in one. Just get some really awesome bread to sop up the wonderful sauce that comes with it. ? 

    ENJOY!

    MORE CROCK POT RECIPES:

    TOOLS USED IN THIS RECIPE
    chicken thighs in crock pot with artichokes and sun dried tomatoes

    Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes

    Melt-in-your-mouth chicken thighs prepared in the crock pot with artichoke hearts and sun-dried tomatoes.

    Course: Dinner

    Cuisine: American

    Servings: 6 serves

    Calories: 304 kcal

    Author: Katerina | Diethood

    Ingredients

    • 6 to 8 boneless, skinless chicken thighs
    • salt and fresh ground pepper , to taste
    • 1/2 teaspoon sweet or smoked paprika
    • 1/2 tablespoon dried oregano
    • 1 jar (14.75-ounces) grilled artichoke hearts, drained, 1/3-cup liquid reserved
    • 4 cloves garlic, minced
    • 1/3 cup artichoke hearts liquid
    • 1 bag (3.5-ounces) Julienne Cut Sun-Dried Tomatoes
    • 3 tablespoons chopped fresh parsley

    Instructions

    1. Spray 6-quart crock pot/slow cooker with cooking spray.

    2. Season chicken thighs with salt, pepper, paprika, and dried oregano; add to slow cooker in one layer.

    3. Add artichoke hearts over the chicken; sprinkle with garlic.

    4. Take 1/3-cup of the liquid from the jar with the artichoke hearts and pour it over the top.

    5. Cover; cook on HIGH for 4 to 4-1/2 hours, or on LOW for about 6 hours.

    6. Add sun-dried tomatoes 30 minutes before it’s done cooking; cover and continue to cook.

    7. Remove cover at the end of the cooking time.

    8. Sprinkle with fresh parsley and serve.

    Recipe Notes

    WW FREESTYLE POINTS: 5 
    NET CARBS: 10 grams

    Nutrition Facts

    Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes

    Amount Per Serving (1 g)

    Calories 304 Calories from Fat 117

    % Daily Value*

    Fat 13g20%

    Saturated Fat 2g10%

    Cholesterol 144mg48%

    Sodium 442mg18%

    Potassium 956mg27%

    Carbohydrates 14g5%

    Fiber 4g16%

    Sugar 7g8%

    Protein 32g64%

    Vitamin A 1046IU21%

    Vitamin C 24mg29%

    Calcium 59mg6%

    Iron 4mg22%

    * Percent Daily Values are based on a 2000 calorie diet.

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