Crock Pot Artichoke Chicken Recipe Ww 4 Points Plus Recipe 425

Steps:

• Coat the ceramic insert of your slow cooker with cooking spray. Season the chicken with salt and pepper and place the chicken in the slow cooker. In a medium size bowl, mix together the tomatoes, artichoke hearts, onion, olives, broth, wine, tapioca, parsley, basil and thyme. Pour mixture over the chicken. Cover and cook on LOW, 4 to 6 hours or until fork tender. (Mine were fork tender at 4 hours so I switched the ninja to warm for several hours till dinner.) Notes Nutritional Estimates Per Serving 1 thigh and ¾ cup artichoke mixture: 195 calories, 6 g fat, 8 g carbs, 3 g fiber, 24 g protein and *4 PointsPlus Nutritional Estimates Per Serving 1 breast and ¾ cup artichoke mixture: 165 calories, 3 g fat, 8 g carbs, 3 g fiber, 25 g protein and *4 PointsPlus

Steps:

• Place your frozen chicken breasts in a crock pot. In a medium sized bowl, mix the remaining ingredients and pour it over the chicken. Set crock pot on low and cook for 7 hours. Using a fork, shred the chicken in the crock pot and stir. Serve over rice or noodles, but be sure to add wight watcher points if you're tracking them.

Steps:

• Combine chicken, onions, carrots, potatoes, broth, celery, bacon, bay leaf, thyme, and pepper in crock pot.
• Cover and cook on high until chicken is cooked through, 4-6 hours.
• With slotted spoon, transfer chicken and vegetables to platter.
• Cover with foil to keep warm.
• Skim fat off liquid remaining in crock pot.
• Discard bay leaf.
• Stir in parsley, tarragon, lemon zest, lemon juice, and salt.
• Spoon sauce over chicken and veggies.

Steps:

• Place the frozen chicken in the bottom of a crockpot.
• Mix the other ingredients together in a separate bowl and pour it over the chicken.
• Cover and cook on low for 7 hours.

Steps:

• Place the flour in a shallow bowl. Heat the oil in a nonstick pan. When the oil is hot, dredge the chicken in the flour, tap off the excess, and sauté until golden brown, about 3 to 4 minutes on each side.
• Pour off the oil and add the garlic to the pan with the chicken, stir to combine. Add the parsley and salt, artichokes, and sun-dried tomatoes. Stir to combine.
• Add the broth and bring to a boil. Cover, lower the heat, and simmer for 5 to 8 minutes, turning the chicken 2 to 3 times until cooked through.
• Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.