Butter + lemons + artichokes + heavy cream + chicken thighs = DELICIOUSNESS

I had all these ingredients on hand and searched Cook’s Illustrated online for a recipe that used them all.  I found a recipe for slow cooker chicken with lemon and artichokes, skimmed through the ingredients, and decided that’s what we would have for dinner the next day.

But, when I went to find the recipe the following morning, the recipe was blocked–because it’s exclusive to upgraded members only.  Sheesh.  I vaguely remembered the ingredients called for in the recipe and decided to come up with my own version.  I can’t speak for the Cook’s Illustrated recipe, but MY recipe was goooood!

**CROCKPOT LEMON-ARTICHOKE CHICKEN**

1/2 onion, chopped

3 T. butter

1 can artichoke hearts, drained & halved

2 cloves garlic, minced

1/4 tsp. salt

1/4 c. lemon juice

1/4 c. white wine

1 c. chicken broth (homemade is best!)

1 T. fresh thyme (or 1/4 tsp. dried thyme)

1 1/2 lb. skinless chicken thighs (I used boneless, but bone-in would be fine)

2 tsp. cornstarch + 2 T. cold water

1/4 c. heavy cream

3 or 4 slices bacon, cooked and crumbled

1 tsp. sugar

Pasta, rice, or polenta

Heat butter in a skillet over medium heat; add onion and saute 1 minute.  Add artichokes, garlic and salt; cook 1 more minute.  Add lemon juice, wine, and chicken broth; boil gently for 10 minutes to slightly reduce liquid.  Stir in thyme; transfer mixture to a greased slow cooker.  (And if you’re lazy like me–although I like to think of it as efficient!–leave the skillet on the stovetop because you’ll need it again in about 5 hours.)

(And, if you’re in a rush, you could melt the butter, then throw the first nine ingredients in the crockpot without cooking it in the skillet first.)

Season chicken thighs lightly with salt and pepper; place on top of artichoke mixture.

Set slow cooker to low and cook 5 hours.

Remove most of the liquid from the crockpot and transfer it to the skillet.  Heat until bubbling, then stir in cornstarch mixed with 2 tablespoons of cold water.  Stir in cream.  Heat through, then stir in bacon and sugar. 

To serve, place chicken on top of cooked pasta, rice, or polenta; spoon cream sauce over the top.

Enjoy!

(By the way, in the slight chance that I DO have a photographic memory and you have a very exclusive membership and you know that this IS, in fact, the Cook’s Illustrated recipe…please let me know.)

-Abby

{This post is part of Raising Homemakers Homemaking Link-Up!}