365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

Slow Cooker Tomato Bacon Artichoke Chicken

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 Slow Cooker Tomato Bacon Artichoke Chicken–Three of my favorite foods are bacon, tomatoes and artichokes.  So how could I go wrong with this dish?  This flavorful chicken and sauce is served over rice, barley, noodles or mashed potatoes and then I topped mine fresh, diced tomatoes for a little color.  This is a yummy meal to serve a hungry family on any night of the week!
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Slow Cooker Tomato Bacon Artichoke Chicken--Three of my favorite foods are bacon, tomatoes and artichokes. So how could I go wrong with this dish? This flavorful chicken and sauce is served over rice, barley, noodles or mashed potatoes and then I topped mine fresh, diced tomatoes for a little color. This is a yummy meal to serve a hungry family on any night of the week!

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What Slow Cooker Did You Use?

For this recipe I used my small 3 quart slow cooker. I love this little slow cooker because it’s super cute and it’s just the perfect size for side dishes, drinks or small meals. It fits into my sink so I can easily handwash it and it fits in the bottom or top of my dishwasher so I can easily stick it in there to get clean. I try to use this 3 quart slow cooker any time I can!

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Slow Cooker (crock-pot) Chicken with Bacon, Tomatoes and Artichokes

  • Author: 365 Days of Slow Cooking
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4-6 servings 1x
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Ingredients

Units Scale
  • 4 boneless, skinless chicken thighs, trimmed and cut into chunks
  • 2 fresh tomatoes, diced
  • 1 (14 oz) can artichoke hearts, drained and coarsely chopped
  • 1/4 cup bacon bits (more if you prefer)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried tarragon
  • 1 Tbsp quick-cooking tapioca
  • 1 tsp chicken bouillon granules
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper

Instructions

  1. Combine chicken, tomato, artichokes, bacon, garlic powder, onion powder, tarragon, tapioca, and bouillon in 4 quart slow cooker.
  2. Cover and cook on LOW for about 4-6 hours.
  3. Stir and add in Parmesan cheese. Season to taste with salt and pepper and extra seasonings, if needed.
  4. Serve over barley, rice, mashed potatoes, or noodles.

Notes

I used my 3 quart slow cooker for this recipe.

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