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Mediterranean Chicken Stew with Artichokes and Zucchini
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 2 medium zucchinis, sliced into half-moons
  • 1 can (14 oz) artichoke hearts, drained and quartered
  • 1 onion, diced
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken thighs, onion, carrots, garlic, artichoke hearts, chicken broth, oregano, thyme, bay leaf, salt, and pepper into the slow cooker. Stir once to combine the seasonings with the broth.
  • Cover and cook on low for 6 hours until the chicken is tender and shreds easily with a fork.
  • Add the sliced zucchini and heavy cream. Stir gently, then cover and cook for 1 more hour until the zucchini is soft but not mushy.
  • Remove the bay leaf. Stir in the lemon juice and adjust salt and pepper if needed.
  • Ladle into bowls and sprinkle with fresh parsley before serving.

Notes

Add the zucchini and cream only in the final hour so the zucchini keeps some texture and the cream stays smooth. If the broth seems too thin at the end, leave the lid off for the last 20 minutes to thicken it slightly. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Cutting Board, Knife