cheezz, I'm making this crockpot lemon chicken Sat. I but your Meyers would be great in it.

A

angak1

Well-known member
Slow Cooker Lemon Artichoke Chicken

Author: Kelley @ Miss Information Blog

Serves: 4-6

Ingredients

• 1 jar of marinated artichoke hearts

• 1 sweet onion cut in Slices

• 1 tablespoon minced garlic

• 1 cup dry white wine

• 1 lemon cut in wedges

• 1 lemon cut in slices

• 1 whole chicken, 4 boneless chicken breasts, or bone in chicken parts

Instructions

1. In the bottom of your slow cooker emptyy the jar of artichoke hearts - juice and all

2. Layer in the onion and garlic and lemon wedges

3. Pour in the wine

4. Place the chicken on top and sprinkle with salt and pepper

5. Place the slices of lemon on top of the chicken

6. Cook for 6 hours on low or 4 hours on high

Recipe by Miss Information at http://www.missinformationblog.com/lemon-artichoke-slow-cooker-chicken

I think I would put the chicken in first and pour everything over it. I'll let you know how we like it.

 
I made this over night. I added 1/2 of a red bell pepper I had on hand and...

...needed to use up. I also cut a zucchini in half the long way and sliced it into 1/8 inch pieces.

It smells wonderful, but I haven't tried it yet. If the juices aren't too salty from the brine of the artichoke hearts, I might put it into a saucepan and cook it down a bit. Adding the pepper and zucchini upped the liquid content, I'm thinking, as there is plenty.

Michael

 
How did yours come out, Ang? Mine had a very bitter aftertaste, and I'm assuming...

...it came from the cooked lemon peel.

I wonder if a little grated lemon zest and the juice of one of the lemons added at the end would've been better.

I'll fix it.

Michael

 
I'm making it Saturday. I wondered about all the lemon and decided to use just 1. I'll let you know

I'm thinking a good spoonful of honey might temper all the acid in this. I'm one of those who almost never makes a recipe "as written", even the first time. I always find things I think should be tweaked. I just thought of Cheezz and all her lemons to use up when I read this.

 
With all the acid in this recipe I'd probably use some chicken broth...like maybe for at least half

of the wine.

 
Safeway had Meyer's! 5/4.99. Not too bad. We liked it but needed something.

I sliced just 1 lemon. Added onions garlic and half a red pepper(this was nice!) wine artichokes/marinade. Seasoned with Montreal steak for some pepper and a dash of oregano and maybe 2 tsp sugar. The artichokes pretty much melted in. I stirred in a cornstarch slurry towards the end, just a little, and layed some asparagus over the top the last hour for our veggie. Served with sliced tomato and egg noodles. Bill liked it just as is but asked where the artichokes were.

Will try it again with the second lemon juiced and garnishing with artichokes out of the jar.

 
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