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.
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.