Rosemary Chicken and Artichokes
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!
Ingredients
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1 medium onion, chopped
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6 cloves garlic, minced
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1/3 cup reduced-sodium chicken broth
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1 tablespoon quick-cooking tapioca
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2 to 3 teaspoons finely shredded lemon peel
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2 teaspoons snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
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3/4 teaspoon ground black pepper
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2-1/2 to 3 pounds chicken thighs, skinned
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1/2 teaspoon salt
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1 8- or 9-ounce package frozen artichoke hearts, thawed
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1 medium red sweet pepper, cut into strips
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Hot cooked brown rice (optional)
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Snipped fresh parsley (optional)
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Fresh rosemary sprigs (optional)
Directions
1.
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.
2.
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.
3.
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
Calories 168, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 89 mg, Sodium 328 mg, Carbohydrate 8 g, Fiber 3 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Other Carbohydrate .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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