Slow Cooker Chicken with Artichokes/Mushrooms and Dried Tomatoes

OK. What's with the name? Is it artichokes or mushrooms, or both?

It's sorta complicated.

Ha- NOT! It's just food. :-)

Here's the story: I made up this recipe by combining a couple of others and using what I had in the pantry (thanks, Pantry Challenge!). I had artichokes so I used them thinking they would be good with the dried tomatoes. And they were.

What little shards remainded of them after cooking for hours.

BUT, I really liked the flavor of this and how easy it was, so my new instructions are to use mushrooms (which hold up better to long cooking) OR to add artichokes at the end of cooking.

I will definitely make this again and hope you will too, only you get to choose the name based on which vegetable you decide to put in it- artichokes or mushrooms.

You even have my permission to go crazy and add some other vegetable, too, if you want. We're real flexible around here that way.




First, coat the chicken with flour, basil, paprika, and salt and pepper. Mix all these ingredients together in a bag or bowl.




I used a plastic bag I had (reused of course). After dumping the flour mixture in, put in all the skinned chicken pieces and toss it together. See this post if you'd like to know how to cut a whole chicken into pieces for recipes like this.

I always use skinned chicken in slow-cooker recipes because, well...ummm, I just find the skin gross cooked this way. It doesn't get crisp and brown, just sorta soft and flaccid. I don't know- does anyone else leave the skin on? I don't even want to see it, so I like it off before cooking-not when I'm ready to eat. :-)




Now just start layering the ingredients. Oh, this is the best part about slow-cookers (I can't believe they ever went out of fashion- what were we thinking?). Start with the vegetables: onions, garlic, chopped dried tomatoes (from my garden!) and mushrooms. Remember to hold off on the artichokes, if you'd like to use them, adding them for the last 30 minutes only. Learn from my mistakes.

Then place the seasoned chicken over the vegetables in the cooker.




In a separate large measuring cup, combine 3/4 cup chicken broth (or water), 1/4 cup red wine and a 6-oz. can of tomato paste (this can was .39 at Fred Meyers with a coupon :-).




Pour it over the chicken in the cooker, covering it evenly.




Cover and cook on Low for 5-6 hours or on High for 2-1/2 to 3 hours. Add the artichokes during the last 30 minutes, if using.

Isn't that great? About 10 minutes of preparation, walk away and leave it to cook, and voila! A wonderful hearty meal awaits you. Love it.

Serve over noodles and sprinkle with parmesan cheese.

Slow Cooker Chicken with Artichokes/Mushrooms and Dried Tomatoes

• 2-1/2 to 3 pounds chicken pieces, skinned
• 1 tsp. sweet paprika
• 1/4 c. flour
• 1 tsp. dried basil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 can quartered artichokes (or frozen) and/or 2 cups sliced mushrooms
• 1/3 c. chopped dried tomatoes
• 1 onion, chopped
• 3-4 cloves garlic, minced
• 3/4 c. chicken broth (or water)
• 1/4 c. red wine
• 1 6-oz can tomato paste
• Cooked noodles or other pasta
• Parmesan for serving

1. Combine the paprika, flour, basil, salt and pepper in a bag or bowl. Add the chicken and toss to coat evenly.
2. Place the onion, garlic, and tomatoes in the slow cooker along with the mushrooms, if using.
3. Place the chicken on top of the vegetables.
4. Combine the broth, wine, and tomato paste in a 4-cup measure (or bowl with a pour spout) and pour over the top of the chicken.
5. Cover and cook 5-6 hours on LOW or 2-1/2 to 3 hours on HIGH. Stir in the artichokes, if using, during the last 30 minutes.
6. Serve over noodles and top with grated parmesan.

-Jami