Moth and Toad Apothecary

Herbalism, self-sufficiency, and low-waste living

Recipe Review – Mediterranean Chicken with Artichoke Hearts and Sundried Tomatoes

I’ve been looking into Mediterranean meals that are both healthy and satisfying… which is how I came across this recipe by Katerina Petrovska on Diethood. It combines flavourful artichoke hearts with the bright taste of sun-dried tomatoes in an easy crockpot recipe. It was originally written for chicken thighs, which I swapped out for chicken breast tenderloins based on personal preference. It came out absolutely delicious, extremely tender, and laid beautifully across some tri-colour quinoa.

A full plate of chicken and quinoa

All I did was season the chicken in a bowl, spray the crockpot with cooking spray, toss them in, and layer my artichokes with some of the marinade they came in. I left it on high for about 4 hours before adding in my sun-dried tomatoes and leaving to cook for another 30 minutes.

My chicken about to be done

I really enjoyed this recipe and I plan on using it again! I may even try a few variations on crockpot chicken using other delicious herbs and veggies! The slow-cooking method really tenderizes the vegetables, leaving you with melt-in-your mouth pieces bite after bite.

I recommend preparing this recipe if you tend to enjoy soft veggies and tender chicken! The seasoning is not spicy, but definitely holds a lot of flavour. I used about 1 tsp. of each seasoning for reference.

Let me know if you have any similar favourites, and if you try this one, too! I thoroughly enjoyed it!

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