Lemon Artichoke Chicken

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We had a quick but fun visit this weekend from my sister-in-law and her three children. I made a crock pot dinner on Saturday so I could spend the afternoon with my sister-in-law thrift/antique shopping. How wonderful to arrive home to a dinner all ready!

Lemon Artichoke Chicken
In crock pot, layer:
2 Tb. EVOO
1 large onion, chopped finely
4 jumbo chicken breasts, frozen
1 tsp. granulated garlic
1/8 tsp fresh ground pepper (I like Trader Joes flower pepper grinder)
1 Tb. course mineral salt, such as Celtic Sea Salt (moist and gray)
2 Tb. Capers with a little of the brine (I use Trader Joes; about 1/3 the 7 oz. jar)
1 bag frozen artichoke hearts (12 oz? -from Trader Joes)
Juice from 2 large/3 small lemons

Cook on high for 6 hours, then cut chicken into small pieces for serving, and cook for additional half an hour before serving to allow juices to permeate chicken. Check for salt balance and serve.

I served this strained from the juices, next to a large salad of mixed greens with a plum/raspberry/olive oil dressing.

The picture above includes roasted chunked zucchini and quartered crimini mushrooms which I added the next day when reheating this as leftovers. If adding at the start, use about 3 zucchini and 8 oz. mushrooms. This was more like a stew as leftovers, as the excess liquids are left behind from day one.

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And this is what I found while dinner was cooking: a cake platter just right for the fairy birthday cupcakes we are planning. $10 made it mine, which made me pretty happy.

One thought on “Lemon Artichoke Chicken

  1. Sounds good Bronwyn! Must be an artichoke kind of week – I just did something with them too and it was good. We were hungry for something other than plain meat and veggies. I thought maybe we could adapt Spinach Artichoke dip to be SCD and it worked well. Here is the recipe in case you are interested:

    1 can Trader Joes artichokes, chopped
    3 minced garlic cloves
    1-2 cups fresh spinach, chopped
    1 cup yogurt (I use whipping cream made into yogurt)
    1 cup fresh grated parmesan cheese
    1 cup grated jack or white cheddar cheese
    1 -2 cooked chopped chicken breasts (optional)

    Put it in a baking dish and bake at 425 for 30 minutes.
    Plenty of fat, but everyone here loved it.
    I will try your recipe, I love crockpot meals.

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