I happened across this recipe and got really excited! I absolutely love artichokes, and I really like the rest of the ingredients. I’ve also never made a recipe like this, but thought it looked delicious!
- 3 lbs chicken breast boneless, skinless
- 6 cloves garlic pressed
- 1 tsp salt
- 1/2 tsp black pepper
- 14 oz can artichoke hearts drained and quartered
- 8 oz jar sun dried tomatoes packed in oil with herbs
- 8 oz baby spinach
- 1 onion diced
Lay the chicken breast in the crock pot and season with salt, pepper and pressed garlic.
Combine the sun dried tomatoes (with oil and herbs), artichoke hearts, and onion on top of the chicken.
Unceremoniously dump everything from the Instant Pot into the Crock-Pot because you don’t have time to figure out how to use the pressure cooker as a slow cooker.
Cook on high for 2.5-3 hours. Once the chicken is cooked through, open the crock pot and add the spinach on top. Leave the lid closed for 5-10 minutes to let the spinach wilt, then stir it into the toppings.
I wasn’t able to get a prettier picture because I completely forgot to take pictures and we started eating it.
RP servings: 4
Stars: 3, doctored could be 4! Chicken breasts just aren’t meant to go in the Crock-Pot. They get extremely overcooked, dry, and tough. This might work okay as an Instant Pot recipe, but ultimately it would work much better as an oven or stovetop recipe. The flavors were there, but the execution of the chicken was terrible. I’ll adapt the cooking method though, and definitely make it again!