Slow-Cooked Chicken with Artichoke

Recipe makes 6 servings

Ingredients:

6 chicken thighs, skinless and boneless (4.2oz/120g each)
1 can (14 oz/400 g) of artichoke hearts, drained and quartered
4 cups chicken broth
1 cup heavy cream
4 medium spring onions, thinly sliced
3 cloves garlic, minced
1 Tbsp olive oil
1 tsp paprika
½ tsp dried thyme
½ tsp dried rosemary
Salt and pepper, to taste
Juice of ½ lemon (approximately 2 Tbsp)
1 tbsp fresh parsley, chopped (optional garnish)

Instructions:

Heat olive oil in a skillet over medium-high heat. Season the chicken thighs with salt, pepper, and paprika.

Sear the chicken for 2-3 minutes per side until golden brown. Set aside.

In the slow cooker, add garlic, thyme, rosemary, and spring onions. Pour in the chicken broth and lemon juice. Stir to combine.

Place the seared chicken thighs into the slow cooker. Cover and cook on low for 5-6 hours or high for 2.5-3 hours.

About 30-45 minutes before the cooking time is up, add the artichoke hearts to the slow cooker.

During the last 15-30 minutes of cooking, stir in the heavy cream. Let it blend into the broth without boiling.

Garnish with fresh parsley.

Nutritional breakdown per serving  (recipe makes 6 servings)

382 Calories
27.3g Protein
26.3g Fat
4.3g Fiber
11.5g Total Carbs
7.1g NET Carbs