Wednesday, September 19, 2012

Dijon Chicken Thighs with Artichoke Sauce (Slow Cooker)

As a huge fan of artichokes and (obviously) a huge fan of the slow cooker, I first tried this meal a few years ago when my kids were about eighteen months and three and a half years old.  In the margin of the page of the cookbook, I wrote "Very good!! Kids liked it, too!!"  I have since made it several times each fall and winter, in the hopes that my kids will continue to like artichokes and because it is such a great, tasty, easy fall meal.  This latest time, I decided to make it because chicken thighs were only $0.79 per pound and mushrooms were $1 per pack.  Can't beat cheap, easy, and delicious!

  • 1/3 cup Dijon mustard
  • 2 Tbsp chopped garlic
  • 1/2 teaspoon dried tarragon (honestly, the original recipe calls for this but I couldn't find it at the store when I went, so I have never used it)
  • 2 1/2 lbs chicken thighs (about 8), skinned
  • 1 sm onion, chopped
  • 1 8 oz pkg of sliced mushrooms
  • 1 jar (12 oz) quartered marinated artichoke hearts, undrained
  • 1/4 cup chopped fresh parsley (optional)
  1. Combine mustard, garlic and tarragon (if using) in large bowl.  Add chicken thighs and toss to coat.  Transfer to slow cooker. (I generally just mix all of this in the bottom of the slow cooker.)
  2. Add onion, mushrooms, and artichokes with liquid.  Cover; cook on LOW 6-8 hours or on HIGH 4 hours or until chicken is tender.  Stir in parsley (if using) just before serving.  (I program mine to cook for 7 hours and then it stays on warm for a couple more before I get home.)

Difficulty: easy
Time: 10 minutes prep, 4-8 hours cooking (depending on slow cooker setting)
Source:  Crock-Pot Cookbook (copyright 2008)

No comments:

Post a Comment