6 to 8 boneless, skinless chicken thighs
salt and fresh ground pepper , to taste
1/2 teaspoon sweet or smoked paprika
1/2 tablespoon dried oregano
1 jar (14.75-ounces) grilled artichoke hearts, drained, 1/3-cup liquid reserved
4 cloves garlic, minced
1/3 cup artichoke hearts liquid
1 bag (3.5-ounces) Julienne Cut Sun-Dried Tomatoes
3 tablespoons chopped fresh parsley
Spray 6-quart crock pot/slow cooker with cooking spray.
Season chicken thighs with salt, pepper, paprika, and dried oregano; add to slow cooker in one layer.
Add artichoke hearts over the chicken; sprinkle with garlic.
Take 1/3-cup of the liquid from the jar with the artichoke hearts and pour it over the top.
Cover; cook on HIGH for 4 to 4-1/2 hours, or on LOW for about 6 hours.
Add sun-dried tomatoes 30 minutes before it’s done cooking; cover and continue to cook.
Remove cover at the end of the cooking time.
Sprinkle with fresh parsley and serve.