Slow Cooker Rosemary Artichoke Chicken
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 6 hours in slow cooker
It’s amazing how just a few ingredients can be so delicious. Seriously.

Ingredients for Single Meal

  • 4 - small boneless chicken breasts
  • 1 - 7.5 oz jar(s) artichoke hearts
  • 1 - Tbsp olive oil
  • 1 - tsp dried rosemary
  • 1 - tsp garlic powder
  • 1/2 - tsp dried basil
  • - Salt and pepper
  • Side: - pasta**
  • Side: - veggies**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Drain the artichoke hearts.
  2. Place the chicken breasts into the base of the slow cooker and add the artichoke hearts over the top. Drizzle the olive oil on top and then sprinkle with dried rosemary, garlic powder and dried basil. Season with salt and pepper.
  3. Set the slow cooker on low and cook for 6 hours.
  4. Cook the pasta, as directed.
  5. Prepare veggies.
  6. Serve Slow Cooker Rosemary Artichoke Chicken with pasta and veggies.

Freezeasy Meal Prep Directions

  1. Open and drain 2 jars of artichoke hearts.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 4 small boneless chicken breasts
  • Half of the drained artichoke hearts
  • 1 Tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 1/2 tsp dried basil
  • Salt and pepper

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 6 hours.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free side, like gluten free pasta. Serve with cauliflower rice for Paleo meal.

Printable Label Recipe Title

Slow Cooker Rosemary Artichoke Chicken

Printable Label Instructions

Thaw and slow cook on low for 6 hours.
Serve with pasta and veggies.

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