Slow Cooker
Garlic Chicken with Bell Peppers and Artichokes
Sweet Pea and Rice Pilaf
Ingredients
- 2 red bell peppers, thinly sliced
- 2 onions, cut into wedges
- 10 cloves garlic, peeled
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp lemon zest
- ¾ tsp pepper
- ¼ tsp salt
- ¾ cup vegetable broth
- 2 lb boneless, skinless chicken thighs
- 1 (12-oz) pkg frozen artichoke hearts
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
Instructions
- Combine bell peppers, onions, garlic, rosemary, oregano, lemon zest, pepper, and salt in a 5- to 7-quart slow cooker; pour broth over vegetables. Arrange chicken over vegetables.
- Cover and cook on LOW 6 hours.
- Increase heat to HIGH, and stir in artichoke hearts. Whisk together lemon juice and cornstarch in a small bowl. Add to cooker, stirring to combine.
- Cover and cook 45 minutes or until artichokes are thoroughly heated and sauce has thickened. Serve over Sweet Pea and Rice Pilaf.
Side Dish Ingredients
- 2 cups long-grain brown rice, rinsed
- 1 cup frozen green peas, thawed
- ½ tsp pepper
- ¼ tsp salt
- 1 Tbsp chopped fresh parsley (optional)
Side Dish Instructions
- Cook rice according to package directions, adding peas during last 2 minutes of cooking.
- Stir in pepper and salt. Sprinkle with parsley, if desired.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
