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Melt-in-your-mouth chicken thighs prepared in the crock pot with artichoke hearts and sun-dried tomatoes. An easy crock pot chicken thighs recipe!

CROCK POT CHICKEN THIGHS

You’ll love this easy melt-in-your-mouth Crockpot Chicken Thighs recipe. They are prepared with delicious artichoke hearts and sun-dried tomatoes that results in a super simple recipe your whole family will love.

These chicken thighs are going to make you want to jump for joy. There’s so much texture and flavor going on in here; the chicken will literally melt in your mouth.

One thing you can never go wrong with is artichoke hearts because, they add so much flavor. 😋 And, not to mention the sun-dried tomatoes stirred in there for some extra excitement.

The great thing about this recipe is: it’s a meal that practically makes itself. Layer it all in the slow cooker and continue with your day. It’s so simple and tasty!

RECIPE INGREDIENTS

This recipe makes it simple to get family dinner on the table with only a few ingredients and without all the fuss. Here’s what you’ll need:

Chicken thighs

Seasonings

Jarred Artichoke Hearts + liquid

Julienne Cut Sun-Dried Tomatoes

Garlic

HOW TO MAKE THIS CROCK POT CHICKEN THIGHS RECIPE:

Start by spraying a 6-quart crock pot/slow cooker with cooking spray.

Next, season chicken thighs with salt, pepper, and dried oregano. Transfer chicken thighs to the slow cooker in one layer.

Then, layer the artichoke hearts over the chicken and sprinkle with garlic. Take a 1/3-cup of the liquid from the jar with the artichoke hearts and pour it over the top.

Next, cover; cook on HIGH for 4 to 4-1/2 hours, or on LOW for about 6 hours.

Add in the sun-dried tomatoes 30 minutes before chicken is done cooking.

Finally, sprinkle with fresh parsley and serve.

I like to serve my Crock Pot Chicken Thighs with a side of rice, or with this awesome slow cooker basil pesto bread to soak up all that wonderful sauce from the chicken and artichokes.

FREQUENTLY ASKED QUESTIONS

CAN I USE CHICKEN BREASTS INSTEAD?

Yes, you can absolutely use chicken breasts, but keep in mind that chicken breasts will need less time cooking, so start checking around 5-hour mark if cooking on LOW, and around the 3-hour mark if cooking on HIGH.

CAN I USE BONE-IN CHICKEN THIGHS?

Yes, using bone-in chicken thighs is fine. They might take a bit longer to cook; about 20 minutes longer in the crock pot.

CAN I DOUBLE THE RECIPE?

I have always read not to use too many pieces of meat in a slow cooker. I think up to 6 is a good number, maybe even 8, depending on their size, but anything more than that might get a bit crowded. You want them all in one layer, slightly overlapping so to make room for the rest of the ingredients.

HOW TO STORE CROCK POT CHICKEN THIGHS

Your crock pot chicken thighs should be cooled and refrigerated 2 hours after cooking.

Keep them st ored in your fridge in an airtight container for 3 to 4 days.

You can also freeze them. Let the chicken thighs cool completely; transfer to a freezer bag and place in the freezer. Keep frozen for up to 3 months.

HOW TO REHEAT CHICKEN THIGHS

Place chicken thighs on a baking sheet and reheat in a 350˚F oven for 15 to 20 minutes, or until heated through.

TIPS FOR USING YOUR CROCKPOT

Use the right size crock pot.

Coating the inside of the crock pot with a non-stick spray can prevent the need for scrubbing later.

For most crock pots, the high setting is about 280˚F, and the low setting is around 170˚F.

Cooking on HIGH for one hour is about equal to cooking on the low setting for two hours.

Add fresh herbs at the end to keep flavors bright and fresh.

Place hard vegetables, like potatoes, carrots, and other root vegetables at the bottom of the slow cooker where they will have more moisture and cook thoroughly.

Use cheaper cuts of meat. Inexpensive cuts of meat are often high in fat or connective tissue, both of which break down during long hour cooking methods.

Add dairy at the end. Milk, cream, and other dairy products can break down and coagulate if overheated. Stir the dairy products into crock pot in the last 15-30 minutes, so it has just enough time to heat through.

WHAT IS THE DIFFERENCE BETWEEN A CROCKPOT AND A SLOW COOKER?

Crock Pot is the name of a brand that first came on the market in the 70s. It has a stoneware pot that is surrounded by a heating element.

A slow cooker is typically a metal pot that sits on top of a heated surface. The term slow cooker is not a brand but rather refers to the type of appliance.

You’ll never be the same if you don’t try this easy, luscious, dreamy din din. It’s like your side dish and your main course all in one. Just get some really awesome bread to sop up the wonderful sauce that comes with it. 😍

ENJOY!

MORE CROCKPOT RECIPES:

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5 from 11 votes Print Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes 8 8 8 WW Freestyle: 5 Prep Time 5 mins Cook Time 5 hrs Total Time 5 hrs 5 mins Melt-in-your-mouth chicken thighs prepared in the crock pot with artichoke hearts and sun-dried tomatoes. Course: Dinner Cuisine: American Servings : 6 serves Calories : 304 kcal Author : Katerina | Diethood Ingredients 6 to 8 boneless, skinless chicken thighs

salt and fresh ground pepper , to taste

1/2 teaspoon sweet or smoked paprika

1/2 tablespoon dried oregano

1 jar (14.75-ounces) grilled artichoke hearts, drained, 1/3-cup liquid reserved

4 cloves garlic, minced

1/3 cup artichoke hearts liquid

1 bag (3.5-ounces) Julienne Cut Sun-Dried Tomatoes

3 tablespoons chopped fresh parsley Instructions Spray 6-quart crock pot/slow cooker with cooking spray. Season chicken thighs with salt, pepper, paprika, and dried oregano; add to slow cooker in one layer. Add artichoke hearts over the chicken; sprinkle with garlic. Take 1/3-cup of the liquid from the jar with the artichoke hearts and pour it over the top. Cover; cook on HIGH for 4 to 4-1/2 hours, or on LOW for about 6 hours. Add sun-dried tomatoes 30 minutes before it's done cooking; cover and continue to cook. Remove cover at the end of the cooking time. Sprinkle with fresh parsley and serve. Recipe Notes WW FREESTYLE POINTS: 5 NET CARBS: 10 grams Nutrition Facts Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes Amount Per Serving (1 g) Calories 304 Calories from Fat 117 % Daily Value* Fat 13g 20% Saturated Fat 2g 10% Cholesterol 144mg 48% Sodium 442mg 18% Potassium 956mg 27% Carbohydrates 14g 5% Fiber 4g 16% Sugar 7g 8% Protein 32g 64% Vitamin A 1046IU 21% Vitamin C 24mg 29% Calcium 59mg 6% Iron 4mg 22% * Percent Daily Values are based on a 2000 calorie diet.