Tuesday, April 10, 2012

Lemon Artichoke Chicken

Lemon Artichoke Chicken

Makes 4-6 servings

1 onion, diced
6 garlic cloves, minced
1 Tbsp canola or vegetable oil
1 Tbsp tomato paste
1 tsp ground thyme
2 lbs boneless, skinless chicken thighs, trimmed and each one cut into 4 pieces
Salt and pepper
1 (14 oz) can artichoke hearts, chopped
2 Tbsp white wine vinegar
1 (13.75 oz) can cream of chicken soup
1/4 cup Parmesan cheese
2 Tbsp lemon juice
2 Tbsp Dijon mustard
1 cup sliced white button mushrooms

1. Combine onion, garlic, oil, paste and thyme in a microwave safe bowl. Microwave for 4-5 minutes, stirring occasionally until onions are soft.
2. Place chicken in the slow cooker. Season with salt and pepper.
3. Add in the onion mixture and white wine vinegar.
4. Cover and cook on LOW for about 4 hours.

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