This is one of those meals that feels especially comforting on a cold or busy day — the kind you put together with a little intention, then let the slow cooker do the rest. This dish is hearty, flavorful, and deeply satisfying without being complicated.
Chicken thighs simmer until tender with tomatoes, artichokes, garlic, and ribbons of collard greens, creating a rich, savory sauce that fills the kitchen with the most inviting aroma. It’s a dish that feels nourishing and grounding — perfect for a family dinner, a make-ahead meal, or a night when you want something warm waiting for you at the end of the day.
Serve it simply over rice or quinoa.
Crockpot Chicken with Tomato & Artichokes
by Debbie Steinbock
Ingredients:
2 lb. boneless, skinless chicken thighs (about 8–10)
1 Tbsp. olive oil
1 tsp. salt
½ tsp. black pepper
2 cloves garlic, minced
⅛ cup sherry or white wine vinegar
1¼ cups chicken broth
2 Tbsp. tomato paste
1 (14.5-oz) can crushed tomatoes
1 (8.5-oz) can artichoke hearts, drained
2 Tbsp. fresh parsley, chopped
1 bunch collard greens, thick stems removed and sliced into ½-inch ribbons
Method:
- Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and sprinkle with salt and pepper. Cook for about 2–3 minutes per side, until lightly browned. Transfer the chicken to the crock pot.
- Add the garlic to the same skillet and sauté for about 30–60 seconds, until fragrant. Add the sherry or white wine vinegar, chicken broth, and tomato paste, stirring to combine. Simmer for about 1 minute, then pour the mixture over the chicken in the crock pot.
- Add the crushed tomatoes, artichoke hearts, parsley, and collard greens to the crock pot.
- Cover and cook on high for 4 hours, stirring once or twice if possible to help the flavors meld.
- Serve warm over white or brown rice.
