Crock pot Chicken Recipe | Lemon and Artichoke The Perfect Summer Recipe (2024)

June 8, 2014
35 Comments
Crockpot, Easy Main Dishes, Recipes

There are many great recipes that are perfect and light, like this crock pot chicken recipe. It’s got tangy artichokes, sweet onion, and refreshing lemon. Do you use your slow cooker only in the fall and winter? Shame on you! It’s perfect to use in the summer when you want to be spending time outdoors at the pool or playing with your kids.

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Recently I was in the market fora new slow cooker. The ceramic crock in my old one cracked. I reached out to my followers on Facebook and asked for recommendations. I then did some investigation online and in stores. I found the perfect answer to all my needs in the Ninja 3-in-1 Cooking System. If you want to learn more about what I found to be the good and bad of the Ninja you can check it out here.

Ok so back to this yummy crock pot chicken recipe. It’s really easy because you layer all the goodies on the bottom and you can place a whole chicken, chicken breasts or parts on top. Sprinkle on some salt and pepper and then squeeze your lemon on top.

All this goodness layered together creates a light and flavorful chicken that is super juicy. It melts in your mouth. You can serve it with rice and a salad or any other side dish you wish.

Here’s How to Make this Lemon Artichoke Crock Pot Chicken Recipe:

Print It Now!

Lemon Artichoke Crock Pot Chicken Recipe

Prep Time

15 mins

Cook Time

6 hrs

Total Time

6 hrs 15 mins

Layers of artichokes, onions, lemon and chicken make a light and perfect summer slow cooker recipe.

Course: Crockpot, Slow Cooker

Cuisine: American

Keyword: chicken, crockpot, slow cooker

Servings: 4 to 6

Author: Kelley @ Miss Information Blog

Ingredient List

1 jar of marinated artichoke hearts
1 sweet onion cut in Slices
1 tablespoon minced garlic
1 cup dry white wine
2 Lemons
1 whole chicken 4 boneless chicken breasts, or bone-in chicken parts

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35 Responses

I made this last night for dinner. I love to cook so I made some changes to begin with. I totally omitted the wine. I used about one cup of marinated artichokes hearts. I added half of a roasted red pepper. I chopped the two and mixed together. I put about half a cup of the marinade in the slow cooker then 1 tsp of lemon juice and gave it a stir. Next I added the chicken. I sprinkled the chicken with the salt, pepper and garlic powder. Next I topped the chicken breasts with the artichoke and pepper mixture, covered and cooked on low for 5 hours. It was very good and there was plenty of liquid in the cooker. I served this over parmesan polenta and it was a hit with the hubby.
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1. What a great way to change it up! Glad you liked it
  Reply
There is a lot of liquid in the crockpot and the chicken seems to be poach and the sauce is runny unlike in the picture. Was the lid supposed to be off the whole time?
See Also
Mini Chicken Pot Pies | Easy Mini Chicken Pot Pies Recipe
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1. Hey Meaghan, no it should not be off, the chicken produces it's own liquid. I use a strainer spoon when taking mine out and plating it.
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Making this today..looks great. Do you know nutritional info for this dish?Thanks!
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What size jar of artichoke hearts?
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1. Just kidding found the answer! Trying this tonight!!
  Reply
  1. Ha Ha hope you enjoy it!
    Reply
I have to say, after discovering this recipe on pinterest, I make it ALL THE TIME! It's so easy, but also so DELICIOUS! Thank you so much for sharing!
Reply
1. You are so welcome I'm glad ou like it!
  Reply
I used canned artichokes and one lemon instead of 2 and this was not good at all way too acidic and lemony. I don't know the difference between jarred and canned but it didn't turn out good. Just so others know. I might try to find jarred somewhere. But it's good to know the difference. DONT USE CANNED ARTICHOKES ?!?
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I just made this. I would make it again but I would cut back on the lemon. For me the taste was just a bit overwhelming. Otherwise it was tasty and the chicken was super tender.
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Question: Does it matter what size crockpot? 4, 6 quart or larger?
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1. I usually use a 6 quart
  Reply
Do you think this could be thrown together in freezer bag to cook later. I am trying to pull together recipes to get ready for school starting.
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1. Yes I think it would freeze great!
  Reply
I cannot find the recipe for chicken & artichokes
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1. Hey Barbara, so sorry about that, the slider plug in on my blog had a glitch but it's fixed now. Thanks for letting me know!
  Reply
Would I be able to add sliced potatoes to this dish?
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1. I don't see why not but I would make them thicker cut not really thin or they may end up mushy
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Looks really good, can't wait to try it1
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1. Thanks Glenda!
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Is there another vegetable you could recommend to replace the artichoke? Do you think Brussels sprouts would work?
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1. That is an interesting thought not sure but onion would be great with it as well. You can cut it into rounds or quarters.
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What size jar (how many ounces) of marinated artichokes should be used for this? I've got artichokes and lemon in my fridge and would really like to try this. Thank you!
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1. Hey Miranda, It is about one cup 8oz or so.
  Reply
I can't wait to try this recipe. It looks amazing. Pinning to my crock pot board. Feel free to join in my weekly parties if you like & share your recipes. Theresa @DearCreatives
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1. Thanks Theresa!
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So, the pic look seriously amazing. But I know there is a lot more going on there than what's in the recipe. I see added veggies, what looks like melted cheese and some seasoning on the chicken. And maybe even some rigatoni peeking out? Can you elaborate on the finished product?
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1. Everything that is in the recipe is on the chicken. The only seasoning on the chicken is salt and pepper. On the plate next to the chicken in the final picture is a squash au-gratin casserole I have been working on. It should be up soon and I will try to remember to come back here an post he link for you.
  Reply
What can I use to replace the white wine? Chicken stock or water maybe??
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1. Yes Chicken Stock is best
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Plain or marinated artichoke hearts?
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1. Good Question, marinated!
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This looks really tasty! Pinning! :)
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Crock pot Chicken Recipe | Lemon and Artichoke The Perfect Summer Recipe (2024)

FAQs

Does chicken get more tender the longer you cook it in the crock pot? ›

That is why tough meats become “fork tender” in the slow cooker. Chicken breasts have very little connective tissue; that means they can be cooked quickly because the long cooking time needed to soften connective tissue isn't necessary. They also have little fat, which means they can become dry if cooked too long.

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Is it better to cook crockpot chicken on high or low? ›

We found that the only way to cook chicken (and turkey) in a slow cooker is on the low setting and for a relatively short amount of time.

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How do you keep chicken moist in a crock pot? ›

Let your chicken rest for at least 5 minutes after it comes out of the slow cooker before shredding. This will help keep the juices inside the chicken, so it stays moist.

Get More Info Here ›

How long does it take for chicken to cook in a crock pot? ›

Cover your crock pot and cook chicken breasts on low for 6-7 hours or on high for 3-4 hours. Chicken is done when the internal temp reaches 165 degrees F. Use chicken in your favorite recipes. Perfect for shredding!

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What makes chicken tough in a crockpot cooking? ›

In addition, chicken breast has less fat and can become dry (chewy or rubbery) if cooked for too long. Without moisture, the protein fibers in the chicken become elastic.

Tell Me More ›

How to stop chicken falling apart in a slow cooker? ›

Chicken pieces, particularly chicken thighs and legs, will dry out less quickly and maintain their texture best when layered on top of other ingredients. Plus, this helps to flavor the entire dish as the chicken cooks and releases juices.

Keep Reading ›

Is 8 hours on low the same as 4 hours on high? ›

The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.

What adds moisture to chicken? ›

A marinade adds both moisture and intense flavor to chicken breast. The longer you marinate, the better. Seal the chicken in your marinade for two to three hours minimum. However, overnight is ideal.

Discover More Details ›

Do you have to seal chicken before putting in slow cooker? ›

Tips for Slow Cooking Chicken

Sear the Chicken Before Adding It to the Slow Cooker. Pre-cooking seals in the juices in the poultry and makes it even more tender as you cook it. ...
Don't Use Frozen Chicken. ...
Use Chicken Thighs or Legs. ...
Don't Wait Until the End to Add the Sauce. ...
Layer the Chicken on Top of Other Ingredients.

Jan 18, 2022

Learn More ›

Is it OK to cook raw chicken in a crock pot? ›

"Raw meat is a slow-cooker staple, but you may need to add it to the pot before adding other ingredients like green vegetables," she shared.

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Is 4 hours long enough to slow cook chicken? ›

A whole chicken takes on average 4 hours in the slow cooker on high, or 7 hours on low. At the end of the cooking time use a meat thermometer to make sure the internal temperature of the chicken is 165 degrees.

Learn More ›

Can I leave chicken in crockpot all day? ›

Don't leave it on 'warm' all day

Most appliances will automatically shut off after 20 or so hours on this setting, but you shouldn't leave food in a slow cooker for an extended length of time. The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm.

Read On ›

Does cooking chicken in a slow cooker make it tough? ›

Should I cook chicken on high in the crockpot? Here's another surprising thing. Don't shoot the messenger. But, do not cook boneless, skinless chicken breasts on HIGH unless you like overcooked, dried out, tough meat.

Does meat get softer the longer you cook it in slow cooker? ›

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.