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Chicken with Artichokes and Wild Mushrooms


Our Best Slow Cooker Suppers,
Southern Living
November 2013

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

A special dinner such as Chicken with Artichokes and Wild Mushrooms is easily achieved on busy weeknights thanks to your slow cooker. The chicken is first browned in a skillet for added visual appeal and flavor.

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  • 2 skinned, bone-in chicken breasts
  • 2 chicken drumsticks
  • 2 skinned, bone-in chicken thighs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon table salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 (4-oz.) packages assorted wild mushrooms
  • 2 3/4 cups vertically sliced Vidalia or other sweet onion
  • 1 cup chicken broth
  • 3 tablespoons drained capers
  • 1 (12-oz.) jar marinated artichoke hearts, undrained
  • Garnishes: fresh oregano sprigs, lemon wedges


Cooking time 255mins
Adapted from


Step 1

1. Rinse chicken, and pat dry. Combine flour, salt, and pepper in a large zip-top plastic freezer bag. Place chicken pieces in bag; seal bag, and shake to coat. Remove chicken.

2. Heat olive oil in a large skillet over medium-high heat until hot; add chicken. Cook 3 minutes on each side or until lightly browned. Place chicken in a greased 5-qt. oval-shaped slow cooker, reserving drippings in skillet.

3. Cook mushrooms and onion in hot drippings 5 minutes or until tender. Add mushroom mixture, broth, capers, and artichokes to slow cooker. Cover and cook on Low 4 hours or until chicken is tender.


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