2 pkgs (9 oz eache) frozen artichoke hearts, defrosted and divided
1 med onion, chopped
3 cloves garlic, minced
1 can (14 oz) reduced-sodium chicken broth
2 lbs skinless, boneless chicken thighs
1 t Mediterranean or Greek seasoning
1/2 t kosher salt
1/4 t ground black pepper
1 med zucchini, sliced
1 cup halved grape tomatoes
1 pkg (11 oz) dry whole-wheat couscous
chopped parsley, optional
Instructions
In a 3 1/2 or 4 qt slow cooker, combine one package of artichoke hearts, the onion, garlic, and broth. Add chicken and sprinkle it with Mediterranean seasoning, salt, and pepper. Cover and cook on high for 3 hours. then place zucchini, tomatoes, and second package of artichokes in the cooker; re-cover and heat for another 15 min, or until veggies are cooked.
Remove chicken and vegetables with a slotted spoon; cover them with foil to keep warm. Stir the couscous into the remaining liquid. Cover and cook 5 minutes, or until the liquid is absorbed. Serve chicken and vegetables over couscous. Top with parsley if desired.
Serving
Suggestions
if you have picky eaters you can serve with curly egg noodles instead of couscous
Originally Submitted
5/10/2010
0 Out of 5 from
0 reviews
You can add this Tuscan Chicken and Artichokes recipe to your own private DesktopCookbook.