Slow Cooker Chicken, Artichokes, Dried Tomatoes & Olives (+ Instant Pot Option)
Easy and flavorful slow cooker (or pressure cooker) chicken with artichokes, dried tomatoes & whole olives. Serve over noodles or rice and top with parmesan and parsley.
Servings: 6 to 8
Calories: 270kcal
Equipment
- 4 quart or larger slow cooker or Instant Pot/pressure cooker
Ingredients
- 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
Instructions
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.
Serving
- 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.
Notes
Nutrition Note: Calculations were made just for the chicken mixture without any pasta or rice you may serve it with.
Nutrition
Serving: 1piece | Calories: 270kcal | Carbohydrates: 8g | Protein: 42g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 132mg | Sodium: 469mg | Potassium: 606mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 2mg
