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Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes

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Ingredients:

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

 

Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes

 

Instructions:

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.

Source:https://diethood.com/crock-pot-chicken-thighs-with-artichokes-and-sun-dried-tomatoes/

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