Sometimes we get too busy during the day to cook a meal when we get home. We also get too tired and hungry after the long day, so all we want to do is put something in our mouth fast!
This is where the slow-cooker, or crockpot, comes in.
I’ve been loving my slow-cooker lately, especially when the kitchen was being remodeled (which is done now. I’ll give you pictures soon!). I love how I can prepare everything quickly the night before or morning of, and then just turn the crockpot on. When I get home, all I need to do is dig in!
Slow Cooker Chicken with Artichoke and Olives
~This recipe is gluten-free, dairy-free, soy-free, nut-free, and, of course, sugar-free!
- 4 chicken breasts (skin and bone on or off does not matter)
- 1 14 oz can artichoke hearts, drained
- 1 14 oz can pitted olives (any kind will do. I used a mix of kalamata and black)
- 1 medium onion, chopped
- 1/2 cup white wine
- 1 cup chicken stock
- 1 teaspoon dried thyme
- 1 clove garlic, finely chopped
- 1/4 tsp each salt and pepper
- few Tablespoons capers, optional
- 2 Tablespoons brown rice flour, optional (or other flour of choice)
Clean all ingredients and place in crockpot. Cook on Low for 7-8 hours or High for 3-4 hours. Make sure chicken is cooked through and not pink before serving.
Optional: If you are not absolutely ravenous when you get home, I suggest making a gravy with the sauce before eating. Drain the juice from the chicken and put in saucepan on medium heat. Whisk in flour for about 5 minutes or until sauce thickens. Let it simmer until it becomes desired thickness. Pour the gravy back over chicken and vegetables and serve.
I topped the chicken with cherry tomatoes for extra color, but this is not required.
Thought-provoking, mind-prodding question of the day:
Do you like to cook with alcohol (beer, wine, etc.)?
I love the taste of it in food. I’m excited to share the beer-braised pork chop recipe with you soon!