Lemon & Artichoke Slow Cooker Chicken
I know, I know… it’s the middle of summer (or at least, it’s supposed to be…) and I’m giving you a slow cooker recipe. Pfft! You’re probably like: What’s up with that, Ms. THF?
Well, if there’s one thing I like about the slow cooker it’s that it doesn’t generate a whole lot of heat so it doesn’t warm up the entire house and it doesn’t have you sweating bullets, standing next to a hot stove for hours. Plus, it allows you to prepare dishes that, despite being extremely comforting, still have a very light and refreshing feel to them.
Looking at this Lemon & Artichoke Chicken, some of you may kind of be reminded of a similar recipe that I posted not so long ago, and you would be absolutely right.
I was indeed super inspired by Josh’s Moroccan Chicken which I’d recently made, only I completely modified the flavor profile this time and adapted the recipe for the slow cooker. No way I was firing up the oven on such a hot and humid day!
Just like last time, I elected to make a great big batch and cooked 2 whole chickens. You see, when making recipes that demand a little bit more time and effort such as this one, I’d rather err on the side of generosity and make LOTS, that way I get to enjoy the same great taste through leftovers without putting in any of the effort!
I strongly suggest that you do the exact same thing. Trust me, this slow cooker chicken is so tasty, the whole family will be fighting for the leftovers!
If you can, I advise you to set your chicken to brine the previous night in a solution consisting of 8 cups of water, 1/4 cup of salt, the juice of 2 lemons and the shells of those 2 lemons. You don’t even need to boil this or anything. Just mix everything together and throw that in the fridge for the night.
While this is not absolutely mandatory, I guarantee you that it will make your chicken SO MUCH tastier and juicier, too!
Small effort, BIG PAYOFF!
You then want to cut each of your chickens into 10 pieces: bone-in breasts cut in half crosswise, legs, thighs, and wings. Pat these dry and sprinkle with salt and pepper.
Another key step to ensure that you get the most flavor out of your chicken is to brown it really nice and good before you add it to your slow cooker. You want that skin to become super crispy and a lovely shade of golden.
To do that, set a large skillet over high heat and melt the ghee. Add the pieces of chicken, skin side down first and only a few at a time, being mindful not to overcrowd the pan. Air needs to be able to circulate around the pieces of chicken.
Let the chicken cook undisturbed until a beautiful golden crust forms, about 4-5 minutes per side.
Remove the cooked pieces of chicken to the bowl of your slow cooker as soon as they are done cooking.
Once all the pieces of chicken have been removed, reduce the heat to medium and add the onion and garlic. Cook for 2-3 minutes or until the onion starts to soften and turns translucent.
You then want to add your chicken stock, lemon juice, lemon zest…
…and don’t forget the spice blend. Make sure you scrape the bottom of the pan nice and good to detach every little last bit of flavor.
Bring the liquid to a simmer then pour it right over the cooked chicken.
Just look at that beautiful bright yellow color. It already smells SOOO good!
Now this will need to cook on high for a total of 5 hours or on low for 7 hours.
This will leave you with plenty of time to prep the rest of your ingredients… which should take you the better part of 5 minutes! Safe to assume you can wait a bit! Or prep them now and place them in the fridge until ready to use, why not?
45 minutes to an hour before the end of your scheduled cooking time, add the sliced lemons, artichoke hearts and caperberries. If you can’t find caperberries, you could very well use large capers instead. But I strongly suggest you make an extra effort to find them caperberries. Ever tasted them? Oh my goodness, they’re amazing. They’re like a cross between a green olive and a handful of capers, with the addition of super cool little seeds that crack and pop under your teeth. LOVE!
So anyways, just throw all of these right on top, no need to even mix them in.
When everything is good and cooked, remove the chicken, lemon slices, artichoke hearts and caperberries to a large shallow bowl or plate and place them in a low temperature oven to keep them warm while you’re working on the “gravy”.
What you want to do now is strain the cooking liquid through a fine mesh sieve directly into a medium saucepan.
Dilute the tapioca flour in 2 tablespoons of water and pour that into the simmering stock. Bring back to a quick boil and cook for about one minute, whisking constantly, until the sauce thickens.
Pour that sauce over the chicken and serve.
And in case you are wondering, yes, you can eat the lemon too! It does become quite soft and loses a lot of its bitterness in the cooking process. Quite yummy, if you ask me!
Can you see how juicy and moist and tender that chicken is? It falls right off the bone. And the flavor on this dish. UNREAL!
If you have to know the truth, I had no family to share this with and no competition to fight over the leftovers. Yet, I ate the whole thing over the course of a few days and never got tired of it. In fact, I felt a little bit sad when I ate the last of it…
And now, I feel I want to make another batch…
Yeah. It’s that good, I swear!
Lemon & Artichoke Slow Cooker Chicken
The Spice Blend
- 1 teaspoon ras el hanout
- or garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon Himalayan salt
- 2 whole chickens, approx. 4lb each, cut into 10 pieces each (breasts cut in half, thighs, legs and wings)
- Salt and pepper to taste
- 2 tablespoons ghee
- 1 large onion, diced
- 4 cloves garlic, chopped
- 2 cups light chicken stock
- 1/4 cup fresh lemon juice
- the zest of 2 lemons
- 2 lemons, sliced
- 2 cans artichoke hearts, rinsed, drained and cut in half
- 1 cup caperberries, rinsed
- 2 tablespoons tapioca flour + 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
- *The previous night, set your chicken to brine in a solution consisting of 8 cups of water, 1/4 cup of salt, the juice of 2 lemons and the shells of those 2 lemons. While this step is not mandatory, it will definitely make your chicken a lot tastier and juicier, too!
- In a small bowl, mix together all the spices that make up the spice blend. Set aside.
- Cut the chicken into pieces (bone-in breasts cut in half crosswise, legs, thighs, and wings), pat dry and sprinkle with salt and pepper.
- Set a large skillet over high heat and melt the ghee. Add the pieces of chicken, a few at a time, being mindful not to overcrowd the pan, and cook until crisp and golden, about 4-5 minutes per side.
- Remove the cooked pieces of chicken to the bowl of your slow cooker.
- Once all the pieces of chicken have been removed, reduce the heat to medium and add the onion and garlic. Cook for 2-3 minutes or until onion starts to soften and turn translucent; add the chicken stock, lemon juice, lemon zest and spice blend and scrape the bottom of the pan to detach every little last bit of flavor. Bring to a simmer then pour that over the cooked chicken.
- Cook on high for a total of 5 hours or low for 7 hours.
- 45 minutes to an hour before the end of your scheduled cooking time, add the sliced lemons, artichoke hearts and caperberries. .
- After that time, remove the chicken, lemon slices, artichoke hearts and caperberries to a large shallow bowl or plate and place them in a low temperature oven to keep warm.
- Strain the cooking liquid through a fine meshed strainer directly into a medium saucepan.
- Dilute the tapioca flour in 2 tablespoons of water and pour that into the simmering stock. Bring back to a quick boil and cook for about one minute, whisking constantly, until the sauce thickens.
- Pour the sauce over the chicken and serve.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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40 Comments on “Lemon & Artichoke Slow Cooker Chicken”
Gorgeous photos! Look at those capers, swoon! I love lemon, artichoke chicken but haven’t had it in years and it wasn’t nearly as flavorful as this looks. Pinned and put on next weeks menu, thanks for sharing!
Aww, thank you Gwen. I hope you like it! Please, do let me know how it turned out if you end up making it! 🙂
This looks phenomenal! I actually think I use my slow cooker more in the summer because it means you don’t have to turn your hot oven on in an already hot house, but also because there is so much to do on summer nights! I would rather be enjoying the evening than stuck in the kitchen sometime! I can’t wait to try this!
You got that one right, Annie. The slow cooker does do all the work for you while you keep busy doing other enjoyable activities. Guess I’ll be whipping mine out more often from now on. Besides, it’s so cold this morning, I feel a hearty, piping hot bowl of beef stew would be in order for lunch! 😉
oh my, this looks so fantastic I can practically taste it. what size of slow cooker do you use?
I use a model very similar to the one I linked to in the post, Tonya. The only difference is mine doesn’t have the clips on the cover. So it’s a 6 quart capacity.
Those caperberries are gorgeous! Where did you get them? Are they fresh or do they come in a jar? (So many questions!)
I live in Montreal, so we may have similar shopping options.
Thanks for the recipe!
They come in a jar, Louise, and most grocery stores carry them now. Look in the condiments section. If you can’t find them, try the Mourelatos or Adonis of this world. That’s where I always get mine (bigger jars, better price!)
OK, great, thanks!
I found this food recipe in Zite, already brined and prepared everything… Now all I have to do is wait a few more hours until I dive in! I’ll let you know how it was…
Can’t wait to hear about it! 🙂
That dish was absolutely deliteful! As I’m getting a little older, my taste buds crave for a more lemony to vinegar type dishes and this recipe definitely hit all my sensories! Love it!
Glad you liked it, Diane! And thanks for taking the time to let me know, too. I truly appreciate that! 🙂
This recipe looks delicious! I’m so happy to find great recipes that are SCD compliant. The only question I have is for the gravy. Tapioca flour is the only thing not SCD compliant, so do you have a suggestion for a substitute? Thanks for your recipes!
Would arrowroot flour do the trick? If not, I’m thinking mashed cauliflower, or perhaps almond flour, although it wouldn’t do as good a job at making that gravy nice and thick…
Arrowroot flour is illegal too…it’s loaded with starch (which I’m sure makes a great gravy). I can try almond flour or coconut flour or maybe look up SCD gravy recipes to see what kind of thickening ingredient is used. Thanks for the quick reply. If I find something that works well, I’ll make a note here.
Great! Thanks Christine. Hope you do find something that works. 🙂
Love using my crockpot in the summer. Here in AZ it gets HOT. When the monsoons hit, we are not only hot, but very humid as well.
I thought this recipe was okay. Browning it in oil first added fat to the dish, and I had to add more oil when it was flipped to the other side because it started to smoke. I did like de-glazing the pan with liquid into the onions, a unique twist for a slow cooker dish. Mine did not look half as good as the picture and lemons became very gooey after cooking but tasted good.
Thanks a lot Sonia. I was looking for low carb foods with protein . The recipe is perfect for me . Thanks.
I made this today! I was looking for a new artichoke recipe and I stumbled upon this. I had to make a few changes to work with my pantry, but it still turned out great! My husband loved it .
That’s fantastic, Chelsea. Real happy to hear. Thanks for taking the time to let me know! 🙂
What do you recommend serving on top of? Thinking of Dutch noodles, penne, rice?
Note there is a golden milk spice mix I get from zen tea at our farmers market and it has all the spices already mixed. Just need to add cumin!
I wouldn’t personally serve this on top of anything, but penne or rice as a side would certainly work well! That or steamed veggies!
This recipe looks delicious, thank you and keep up the good work.
I just made this for dinner tonight; it was so delicious! I am sure to make it for dinner guests at some point in the near future.
Real happy to hear, Cary! And thanks for the great feedback, I really appreciate it! 🙂
I’m not sure where I went wrong. This turned out so salty that we could barely eat it.
Could it be that maybe your chicken stock was fairly salted to begin with?
this looks like a great recipe ! beatifull pictures and also good instruction. Thank you 🙂
Very interesting mix of spices.
I am planning to make this recipe and start with brining a whole chicken. Can I defrost it and brine at the same time?Thank you for your great work> Your no-fail mayo is a winner!
Haha! Thank you Elaine! And sure, you could very well brine and thaw at the same time, although I would strongly suggest that you leave the bird in the brine for a bit longer, as frozen meat doesn’t absorb the brine quite as well…
I am finally getting to do this and need to ask if the proportions of spices are for 1 or 2 chickens? Thank you again for all you do for us.
That would be 2 chickens, Elaine!
Can I use skinless chicken breasts for this recipe or does it really need to be a whole chicken with the skin?
I’m pretty sure you could adapt it to use only chicken breasts if you wanted to.
My husband was unable to get bone-in. How much time do we cook it in the crockpot if it is boneless?
My whole family enjoys this delicious recipe. If I don’t have caper berries on hand, I use kalamata olives. Still a winner! The brining is worth the effort. I have made this with just chicken thighs, because they fit more easily in my crockpot. Any cut of chicken would be equally yummy.
In the recipe you say to use 2 zest if lemon. But when you do the onions, you say to add zest of lemon and juice. Do you use both?
The list of ingredients also calls for 1/4 cup of lemon juice, right above the lemon zest… you probably missed it!