Chicken with Artichokes and Wild Mushrooms

- Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
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.

Hands-on time: 15 minutes
Total time: 4 hours 15 minutes
Yields: Makes 4 Servings


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

How to Make It

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.

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.

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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