Easy and flavorful slow cooker chicken with artichokes, dried tomatoes & whole olives, served over noodles or rice and topped with parmesan and parsley. Choose the slow cooker method to cook all day or the Instant Pot option that takes less than an hour.
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In this easy slow cooker (and now Instant Pot) recipe, chicken pieces simmer in a savory tomato sauce with bursts of flavor from artichokes, dried tomatoes, and olives.
When served over a bed of pasta or rice - it's good with cauliflower rice, too - it satisfies the heartiest of appetites.
I created this recipe by combining a couple of not-quite-right recipes and adding what I had in the pantry. When I did, I found that the artichokes and dried tomatoes were SO good together and really complimented the chicken.
In other words, a keeper.
I did learn, though, that artichokes should be added in the last 1/2 hour of cooking for most slow cooker recipes - otherwise all that's left is little shards after hours of cooking.
It's the same for pressure cookers, too, except you can just stir the artichokes in after cooking completely. The heat from the food warms the artichokes up in just a few minutes.
Slow Cooker Chicken, Artichokes, Tomatoes, and Olives Recipe
- Bone-in chicken pieces - any kind you like
- Spices: paprika, basil, salt, pepper
- Flour (slow cooker), potato starch, or cornstarch (pressure cooker)
- Dried tomatoes in oil (soaked to rehydrate if not stored in oil)
- Medium onion
- Chicken broth (plus a little red wine if using a slow cooker - it adds nice flavor, but is totally optional)
- Tomato paste
- Quartered artichoke hearts
- Canned whole olives
- Pasta, rice, cauliflower rice, etc. for serving
- Parmesan and parsley for topping (optional)
These are all ingredients I tend to have in my real food pantry so I can make this dish anytime.
You'll need a 4-quart or larger slow cooker for this recipe - this is the brand I use and recommend.
If going with the pressure cooker option, this is the updated version of the Instant Pot I have.
I love a good slow cooker meal. The set-it-and-forget-it just can't be beat on some days.
And when the Instant Pot pressure cooker took the world by storm, I adapted this recipe to pressure cooking for those days when getting things ready in the morning just isn't going to happen.
One of the best things about both Instant Pots and slow-cookers and (I can't believe slow cookers were out of fashion for awhile- what were we thinking?) is how easy meal prep is, and this recipe is no exception:
- Simply coat the chicken with a flour-spice mixture for the slow cooker, or just the spices for pressure cooking (flour doesn't do well under pressure - it's best to thicken with a starch at the end if it's needed). See how to cut a whole chicken into pieces for recipes like this.
TIP: I usually skin the chicken in slow-cooker recipes because, well...I just find the skin is often soft and rubbery, which isn't very appealing. You can leave it on for the Instant Pot if you'd like because you can sauté it first to brown the skin.
- Then layer the other vegetable ingredients on the bottom of the cooker.
- Place the coated chicken on top, cover with broth-tomato sauce and set your cooker.
Isn't that great? In about 10 minutes of preparation, you can walk away and leave it to cook, or pressure cook in just minutes.
And at the end a wonderful, hearty meal awaits you.
I love it.
What to serve with Instant Pot or slow cooker chicken, artichokes, tomatoes and olives?
In the photos, the chicken is served on a bed of spiral pasta that was tossed with a bit of the cooked sauce.
You can also serve this on rice, orzo, cauliflower rice, or even just on its own with a good artisan bread to soak up the sauce.
A side salad goes perfect with this recipe - try any of these:
- Tossed greens with pantry basic vinaigrette 4 ways (the lemon variation is particularly good with the tomato sauce)
- Orange Almond Salad with Orange-Balsamic Vinaigrette
- Shaved Cabbage Salad with Creamy Feta Vinaigrette
Slow Cooker Chicken, Artichokes, Dried Tomatoes & Olives (+ Instant Pot Option)
- 4 quart or larger slow cooker or Instant Pot/pressure cooker
- 2.5 to 3 pounds chicken pieces, any combination of chicken pieces (preferably skinned for slow cooker option)
- 1 teaspoon sweet paprika, (can use smoked or hot - it's up to you)
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper
- 1/4 cup flour (slow cooker) OR 2 teaspoons potato starch/cornstarch (pressure cooker)
- 1/3 cup chopped dried tomatoes
- 1 medium onion, chopped
- 3 to 4 cloves garlic, minced
- 3/4 cup chicken broth
- 1/4 cup red wine or more broth (use all broth for pressure cooker option)
- 1 6-ounce can tomato paste
- 1 15-ounce can quartered artichokes, or equivalent frozen
- 1 6-ounce can whole olives
- Cooked pasta, rice, or cauliflower rice for serving
- Parmesan & parsley for garnish
Slow Cooker Directions:
- Combine the paprika, flour, basil, salt and pepper in a bag or bowl. Add the skinned chicken and toss to coat evenly.
- Place the chopped onion, garlic, and dried tomatoes in the bottom of a 4 quart or larger slow cooker.
- Arrange the coated chicken pieces on top of the vegetables.
- Combine the broth, wine (or more broth), and tomato paste in a 4 cup measure or bowl and pour over the top of the chicken and vegetables.
- Cover and cook 5-6 hours on LOW or 2-1/2 to 3 hours on HIGH. Stir in the artichokes and whole olives during the last 30 minutes and turn to HIGH if cooker had been on LOW.
Instant Pot Directions:
- Combine the paprika, basil, salt and pepper (do not add flour). Coat chicken with spices (you can choose to leave the skin on if your pressure cooker has a sauté function, sautéing the chicken in a tablespoon of oil for about 4 minutes each side, and then sautéing the onions and garlic after removing the chicken before continuing with the directions).
- Mix the dried tomatoes with the onions and garlic in the bottom of the cooker. Top with the chicken pieces.
- Combine 1 cup chicken broth (do not use the wine as it will not evaporate) and tomato paste in a 4 cup measuring cup/bowl and pour over the top of the chicken and vegetables.
- Close lid; cook for 11 minutes on high pressure (will take 10-15 minutes to come to pressure).
- Use quick release (will take about 5 minutes) and stir in the artichokes and olives. If you'd like to thicken the sauce, you can add 1-2 teaspoons of potato starch or cornstarch mixed with 1 tablespoon of cold water at the end of cooking, stirring into the hot mixture.
- Spoon chicken pieces, vegetables, and sauce over pasta or rice and top with grated parmesan and chopped parsley. TIP: Spoon some of the sauce onto the pasta or rice first and toss together before topping.
More Easy Slow Cooker/Instant Pot Recipes to Try:
This recipe has been updated - it was first published in January of 2010.Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read our full disclaimer and advertising disclosure.