Serves 6 (I halved this recipe)
12 cloves garlic, minced
1 medium onion, chopped
1 tbsp olive oil
1 8 or 9 oz pkg frozen artichoke hearts (I couldn’t find frozen so I used canned)
1 red pepper, cut into strips
1/2 cup chicken broth
1 tbsp quick cooking tapioca
2 tsp dried rosemary, crushed (I left this out)
1 tsp finely shredded lemon peel
1/2 tsp ground black pepper
1 1/2 lb skinless, boneless chicken breast halves or thighs
4 cups hot cooked brown rice
1. In a small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, 5 minutes or until tender. (I left this step out and just added the garlic and onion into the slow cooker initially)
2. Combine artichoke, garlic mixture, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, and black pepper. Add chicken; spoon some of the garlic mixture over chicken.
3. Cover and cook on low heat setting for 6-7 hours or on high heat setting for 3 to 3 1/2 hours. Serve with rice.
Nutrition Facts per Serving: 341 cal, 6 g total fat, 66 mg cholesterol, 159 mg sodium, 39 g carbo, 6 g fiber, 32 g protein
This recipe tasted like a healthy version of the chicken a la king I did earlier. I’m wondering where I can find frozen artichokes? I have never seen them before and I’m wondering if it would have changed the taste of the dish. My artichokes kind of got mushy. I give this recipe 3 stars.