Skip to main content
delivery dates
cart
login
reviews

Meal Search

 

Send a Meal Blog

Tuesday, January 21 2014

The dozen garlic cloves in this slow cooker recipe mellow and sweeten as they cook, flavoring the chicken without adding fat or calories. Try it and see!

Rosemary Chicken and Artichokes
Recipe from 
Servings: 6
Prep Time: 15 mins
 
 
 
 
ingredients
 
  • 1    medium  onion, chopped
  • 6    cloves  garlic, minced
  • 1/3   cup   reduced-sodium chicken broth
  • 1    tablespoon   quick-cooking tapioca
  • 2 - 3    teaspoons   finely shredded lemon peel
  • 2    teaspoons   snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 3/4   teaspoon   ground black pepper
  • 2 1/2 - 3    pounds   chicken thighs, skinned
  • 1/2   teaspoon   salt
  • 1    8 - 9 ounce package  frozen artichoke hearts, thawed
  • 1    medium  red sweet pepper, cut into strips
  •     Hot cooked brown rice (optional)
  •     Snipped fresh parsley (optional)
  •     Fresh rosemary sprigs (optional)
 
directions
In a 3-1/2- or 4-quart slow cooker, combine onion, garlic, broth, tapioca, 1 teaspoon of the lemon peel, the snipped or dried rosemary, and 1/2 teaspoon of the black pepper. Add chicken. Sprinkle chicken with the salt and the remaining 1/4 teaspoon black pepper.
 
 
Cover and cook on low-heat setting for 5 to 5-1/2 hours or on high-heat setting for 2-1/2 to 3 hours.
 
 
If using low-heat setting, turn cooker to high heat. Add thawed artichokes and sweet pepper strips. Cover and cook for 30 minutes more. To serve, sprinkle with remaining 1 to 2 teaspoons lemon peel. If desired, serve with hot cooked rice; sprinkle rice with parsley. If desired, garnish with rosemary sprigs. Makes 6 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 168, Fat, total (g) 4, chol. (mg) 89, sat. fat (g) 1, carb. (g) 8, fiber (g) 3, pro. (g) 23, sodium (mg) 328, Vegetables () 0.5, Other Carb () 0.5, Lean Meat () 3, Fat () 0.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:15 am   |  Permalink   |  Email