Lemon & Artichoke Slow Cooker Chicken Recipe

Name: Lemon & Artichoke Slow Cooker Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Spice Blend; 1 teaspoon ras el hanout; (or garam masala); 1/2 teaspoon turmeric; 1/2 teaspoon red pepper flakes; 1/2 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1/4 teaspoon freshly cracked black pepper; 1/4 teaspoon Himalayan salt; Chicken; 2 whole chickens (approx. 4lb each), cut into 10 pieces each (breasts cut in half, thighs, legs and wings); Salt and pepper to taste; 2 tablespoons ghee; 1 large onion, diced; 4 cloves garlic, chopped; 2 cups light chicken stock; 1/4 cup fresh lemon juice; the zest of 2 lemons; The Add-ons; 2 lemons, sliced; 2 cans artichoke hearts, rinsed, drained and cut in half; 1 cup caperberries, rinsed; 2 tablespoons tapioca flour + 2 tablespoons water; 2 tablespoons fresh parsley, chopped

Servings: persons

The Spice Blend
1 teaspoon ras el hanout
(or garam masala)
1/2 teaspoon turmeric
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon Himalayan salt
Chicken
2 whole chickens (approx. 4lb each), cut into 10 pieces each (breasts cut in half, thighs, legs and wings)
Salt and pepper to taste
2 tablespoons ghee
1 large onion, diced
4 cloves garlic, chopped
2 cups light chicken stock
1/4 cup fresh lemon juice
the zest of 2 lemons
The Add-ons
2 lemons, sliced
2 cans artichoke hearts, rinsed, drained and cut in half
1 cup caperberries, rinsed
2 tablespoons tapioca flour + 2 tablespoons water
2 tablespoons fresh parsley, chopped

1
*The previous night, set your chicken to brine in a solution consisting of 8 cups of water, 1/4 cup of salt, the juice of 2 lemons and the shells of those 2 lemons. While this step is not mandatory, it will definitely make your chicken a lot tastier and juicier, too!
2
In a small bowl, mix together all the spices that make up the spice blend. Set aside.
3
Cut the chicken into pieces (bone-in breasts cut in half crosswise, legs, thighs, and wings), pat dry and sprinkle with salt and pepper.
4
Set a large skillet over high heat and melt the ghee. Add the pieces of chicken, a few at a time, being mindful not to overcrowd the pan, and cook until crisp and golden, about 4-5 minutes per side.
5
Remove the cooked pieces of chicken to the bowl of your slow cooker.
6
Once all the pieces of chicken have been removed, reduce the heat to medium and add the onion and garlic. Cook for 2-3 minutes or until onion starts to soften and turn translucent; add the chicken stock, lemon juice, lemon zest and spice blend and scrape the bottom of the pan to detach every little last bit of flavor. Bring to a simmer then pour that over the cooked chicken.
7
Cook on high for a total of 5 hours or low for 7 hours.
8
45 minutes to an hour before the end of your scheduled cooking time, add the sliced lemons, artichoke hearts and caperberries. .
9
After that time, remove the chicken, lemon slices, artichoke hearts and caperberries to a large shallow bowl or plate and place them in a low temperature oven to keep warm.
10
Strain the cooking liquid through a fine meshed strainer directly into a medium saucepan.
11
Dilute the tapioca flour in 2 tablespoons of water and pour that into the simmering stock. Bring back to a quick boil and cook for about one minute, whisking constantly, until the sauce thickens.
12
Pour the sauce over the chicken and serve.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: The Spice Blend, 1 teaspoon ras el hanout, (or garam masala), 1/2 teaspoon turmeric, and more.

Yes, Lemon & Artichoke Slow Cooker Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon & Artichoke Slow Cooker Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions