Crockpot Creamy Chicken with Artichokes
An easy chicken with artichokes that cooks in your slow cooker (not all day though), that you can serve over pasta for dinner tonight.
Servings
4-6
Servings
4-6
Ingredients
Instructions
  1. Original Recipe Instructions (See my notes for what I do differently):
  2. Poach about a pound of chicken tenders in a little lemon and garlic seasoned water, or you can use chicken breasts or leftover chicken.
  3. Combine all ingredients in the crockpot; cover and cook on low for 4 to 6 hours.
  4. Stir in hot cooked pasta or use as a sauce for rice or pasta.
Recipe Notes

Stacy’s Notes – I usually poach fresh or thawed chicken breasts or chicken tenderloins in water that I have flavored with granulated chicken bouillon, garlic powder, salt and lemon pepper.  Then once the chicken is poached (it doesn’t have to be cooked all the way through, just white on the outside), I add it to the crockpot, along with the bottled Alfredo sauce, and the frozen or jarred (rinsed and drained) artichoke hearts.  Add the dried basil, chicken bouillon (I always have Better Than Bouillon paste on hand), and about 1/2 teaspoon of refrigerated minced garlic, and also some dried garlic powder. I usually leave out the parsley and pimento.

This cooks in my crockpot for about 4 to 4 1/2 hours on low, or 2-3 hours on high. The last time I made it, I added fresh baby bella mushrooms towards the end and let them cook in the sauce. We really liked the addition of mushrooms, so I will be doing that from now on.

We eat this over whole wheat pasta (I’ve done it with both spaghetti and penne) with a veggie and salad.

Enjoy!