Prep Time 30 min
Total Time 5 hr 0 min
Enjoy this slow cooked dinner made using chicken, Progresso® artichoke hearts and chicken broth – perfect if you love Mediterranean cuisine.
2 tablespoons olive oil
1 cut-up whole chicken (4 to 5 lb), skin removed
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup nonalcoholic white wine
6 thin slices lemon
5 cloves garlic, finely chopped
1 large red onion, cut into wedges
1 teaspoon herbes de Provence
1 cup Progresso™ chicken broth (from 32-oz carton)
1 can (14 oz) Progresso™ artichoke hearts, drained, quartered
30 pitted green olives or pimiento-stuffed manzanilla olives
1/4 cup chopped fresh Italian (flat-leaf) parsley
1. Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook half of the chicken pieces in oil
4 to 6 minutes, turning once, until brown. Place chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken pieces.
2. Add wine to skillet; heat to simmering over medium heat, stirring to loosen brown particles. Pour into slow cooker. Add lemon, garlic, onion and herbes de Provence. Pour broth over top.
3. Cover; cook on Low heat setting 4 hours.
4. Stir artichoke hearts and olives into slow cooker. Cover; cook 30 minutes longer. Garnish with parsley.