Garlic Chicken with Artichokes

By JenHall

haven't tried this yet

Ingredients

• 2 mediumred sweet peppers, cut into 1-inch-wide strips
• 2 mediumonions, cut in wedges
• 12 clovesgarlic, peeled
• 1 tablespoon quick-cooking tapioca
• 2 teaspoons dried rosemary, crushed
• 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon ground black pepper
• 1/2 cup chicken broth
• 3 pounds skinless, boneless chicken thighs
• 1 8 - 9 ounce packagefrozen artichoke hearts
• 1 tablespoon lemon juice
• 4 cups hot cooked brown rice

Preparation

Step 1

1. In a 3 1/2- or 4-quart slow cooker combine sweet peppers, onions, garlic, tapioca, rosemary, lemon peel, and black pepper. Pour broth over mixture in cooker. Add chicken.

2. Cover and cook on low-heat setting for 5 hours or on high-heat setting for 2 1/2 hours. If using low-heat setting, turn cooker to high-heat setting. Stir in frozen artichoke hearts and lemon juice. Cover and cook 30 to 60 minutes more. Serve with rice.




Nutrition Facts (Garlic Chicken with Artichokes) Servings Per Recipe 8,
cal. (kcal) 358,
Fat, total (g) 8,
chol. (mg) 141,
sat. fat (g) 2,
carb. (g) 32,
Monosaturated fat (g) 2,
Polyunsaturated fat (g) 2,
fiber (g) 5,
sugar (g) 3,
pro. (g) 38,
vit. A (IU) 1020,
vit. C (mg) 38,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 13,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 36,
Cobalamin (Vit. B12) (µg) 1,
sodium (mg) 233,
Potassium (mg) 560,
calcium (mg) 61,
iron (mg) 3,
Vegetables () 2,
Starch () 2,
Very Lean Meat () 3,
Fat () 1,
Percent Daily Values are based on a 2,000 calorie diet