Occasionally when it’s 6:00 and I’m picturing the raw ingredients residing in my refrigerator and wishing they could magically transform themselves into something wonderful for dinner; I remember my friend Dana Saxten saying years ago, “I like cooking dinner, I just don’t like the time of day you have to do it!” Well Honey, this one’s for you.
In about 5 minutes after lunch you can toss a jar of grilled artichoke hearts, chicken thighs, and a bag of sun-dried tomatoes into the crock pot with a few spices and smell your luscious dinner cooking itself as the afternoon wears on. The chicken melts in your mouth, and a tasty sauce is created that will demand some crusty bread or rice or couscous to soak it up. I’m posting this to celebrate Dana’s strength through the health battles that are now, thank God, behind her, and to the years of good times ahead! Cheers My Dear!
4 to 6 boneless skinless chicken thighs
salt and fresh ground pepper to taste
1/2 Tbs. ground oregano
1 jar (14.75 ounces ) Cara Mia Grilled Artichoke Hearts, drained with 1/3 cup liquid reserved
1 bag (3 ounces) Julienne Cut Sun-Dried tomatoes
4 cloves garlic, minced
1/3 cup artichoke heart liquid marinade
3 tbs. chopped fresh parsley
Season chicken thighs with salt, pepper and dried oregano; add to slow cooker in one layer.
Add artichoke hearts and sun-dried tomatoes over the chicken; sprinkle with garlic.
Take 1/3 cup liquid from the jar with the hearts, and pour it over the top.
Cover and cook on high for 4 to 4 1/2 hours, or on LOW for about 6 hours. Sprinkle with fresh parsley. Serves 4.
Note:As always I used kitchen shears to trim away most of the visible fat from the thighs. Other brands of grilled hearts work fine. This recipe came from a website called Diethood – love the name!
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