Lemon Artichoke Crock Pot Chicken
Made this up one day when I wanted to make artichoke chicken in the crockpot and just couldn't find any recipes. It's so delicious, even my picky kids ate it and loved it!
Made this up one day when I wanted to make artichoke chicken in the crockpot and just couldn't find any recipes. It's so delicious, even my picky kids ate it and loved it!
- Carbohydrate 11.7712 g
- Cholesterol 136.88 mg
- Fat 3.0944 g
- Fiber 6.04800010681152 g
- Protein 58.1548 g
- Saturated Fat 0.81912 g
- Serving Size 1 1 Serving (348g)
- Sodium 295.015625 mg
- Sugar 5.72319989318848 g
- Trans Fat 0.829199999999999 g
- Calories 312 calories
Step-by-step
- Pour can of artichoke hearts (with juice) in the bottom of the crockpot and stir together with lemon juice, Worcestershire, and honey mustard.
- Season chicken breasts with garlic salt, pepper and rosemary.
- Put chicken in crockpot, and cut the butter into 4 equal pats and put on top of the chicken.
- Cover and cook for 6 hours on low, or 3 hours on high.
- I usually put my chicken breasts in frozen, so I cook a little longer.
Traditional stovetop piccata relies on rapid reduction and pan-searing to build flavor. This slow cooker adaptation takes a different path, using prolonged low heat to tenderize lean poultry while infusing it with citrus and aromatics. Placing the canned artichoke liquid directly at the base of the ceramic insert creates a moisture cushion. This prevents the lean protein from drying out during the multi-hour thermal cycle.
Managing Freezing, Reheating, and Yields
Assemble the raw chicken breasts, seasonings, liquids, and solid fats directly inside a freezer-safe silicone bag up to three months ahead. Thaw the contents completely in the refrigerator for twenty-four hours before transferring them to the slow cooker base. Never dump frozen poultry directly into a cold ceramic insert, as the gradual heating curve can keep meat in the bacterial danger zone for too long. When scaling this formulation for larger crowds, avoid doubling the lemon juice directly. Acid concentrates during prolonged simmering; instead, increase the volume by only fifty percent and supplement with additional low-sodium chicken broth to maintain balance.
- If the sauce separates due to the high butter content, whisk vigorously over medium heat on a stovetop for one minute to emulsify the fats.
- Ensure the internal temperature of the thickest breast portion reaches 165 degrees Fahrenheit using an instant-read digital probe.
- Store cooked leftovers in an airtight glass container for up to four days in the refrigerator.
