Chow Time with Barb!

By January 15, 2015 wod No Comments

I made this dish last week to prepare for my first week on the Whole 30 plan and it was DEEEElicious!  It was also my first time cooking with chicken thighs.  They are SO MUCH BETTER than chicken breasts when you use the slow cooker.  They don’t get tough and chewy like chicken breasts sometimes do.

Try this recipe out.  You won’t regret it.  Comment if you’ve tried it!

Creamy Lemon Artichoke Chicken

(originally found:

  • 8 Chicken Thighs, boneless & skinless
  • Coarse Sea Salt, to taste
  • Coarse Ground Black Pepper, to taste
  • 2 Tbsp Avocado or Olive Oil
  • 1 Lemon, sliced
  • approx 32 oz Artichoke Hearts (in water, not marinated)
  • 1 cup Chicken Broth (no added sugar)
  • 1/2 cup Full-Fat Coconut Milk
  • 3 Tbsp Arrowroot Starch, divided
  1. Trim chicken thighs of any excess fat.
  2. Sprinkle both sides of the chicken evenly with salt and pepper.
  3. Heat the oil in a large skillet over medium-high heat and add the chicken. Cook a couple minutes per side, until browned. Set aside.
  4. Drain the artichoke hearts and cut into quarters (if they didn’t already come cut). Place the artichokes in the bottom of the slow cooker.
  5. Add browned chicken to the slow cooker on top of the artichokes.
  6. With a whisk, mix 2 tablespoons of the starch into the chicken broth, then add in the coconut milk.
  7. Pour mixture evenly over the chicken in the slow cooker.
  8. Slice the lemon (not too thin, not too thick). Remove and discard any seeds. Place one lemon slice on top of each chicken thigh.
  9. Cover and cook on HIGH for 4-6 hours.
  10. Remove the lemons and discard.
  11. With a slotted spoon, remove the chicken. Using 2 forks, shred the chicken and set aside.
  12. Mix the remaining 1 tablespoon of starch with 1 tablespoon of water. Add to the crockpot and stir to thicken.
  13. Add the chicken back to the crockpot and stir to combine. Serve hot.

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