Slow Cooker or Instant Pot Lemon Artichoke Chicken

This recipe screams, SPRING!!! Chicken thighs or breast slow cooked in a zesty and tangy lemon sauce with artichoke hearts. A simple and delicious meal packed with nutrition! Use your Slow Cooker or Instant Pot for an easy weeknight dinner!

I am obsessed with citrus, tang, and acid in my food. I almost added pepperoncinis to this dish, but thought that would be a little overkill. What do you think? I came up with this recipe a few weeks ago, while vowing to mix up my nutrients and vegetables. I love my veggies. All of them. Can hardly think of any vegetable I don’t like. Oh wait….. kale. I think it stinks. Literally. But I still try to eat kale at least once a week.

It occurred to me I hadn’t eaten any artichokes in a while, and I hadn’t featured it in ANY of my recipes yet! Say wha??? It’s time. Artichoke hearts are an anti-oxidant power house and should be a regular part of your diet. Sometimes I forget about them because you can mostly only find them in the frozen section or canned vegetable section of the grocery store. But it’s important to think outside your normal everyday vegetables, and switch it up. Of course the artichokes needed to be cooked using my favorite appliance: the slow cooker. I also added in hearts of palm, because I like the texture and think it adds to the flavor of the artichoke hearts. 

I spiced up this recipe too. Garam Masala, turmeric, lemon pepper, and fresh thyme all add more depth and flavor to the chicken. And by using the slow cooker, the chicken comes out perfectly moist and FULL of flavor!

You have several options in serving this. My kids and husband ate it on top of rice, I had it with cauliflower rice. Zoodles, spaghetti squash, or pasta are all great options too!

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Slow Cooker or Instant Pot Lemon Artichoke Chicken

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Servings 5 -6 servings

Author Amy Rains

5 from 1 vote

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Ingredients

• 1.5 lbs boneless, skinless chicken breast or thighs
• 1 cup chicken broth or white wine
• Juice of 1 large lemon about 1/4 cup
• 2 tsp garam masala
• 1 tsp turmeric
• 1 clove garlic crushed
• 7 oz can hearts of palm drained
• 7 oz jar artichoke hearts drained
• 3 twigs of fresh thyme
• 2 tsp lemon pepper
• Slices of 1 lemon
• 3 tbsp arrowroot powder*
• 2 tbsp water

Instructions

For the Slow Cooker

1. Salt and pepper both sides of chicken. Place on the bottom of the slow cooker.

2. In a small bowl, mix together chicken broth (or wine), lemon juice, garam masala, garlic, and turmeric. Pour on top of the chicken.

3. Cover chicken with hearts of palm, artichoke hearts, fresh thyme, slices of lemon, and sprinkle with lemon pepper. Cook for 4 hours on low.

4. At 4 hours, mix together arrowroot powder with 2 tbsp water. Add arrowroot powder with water and whisk. Then add mixture to the slow cooker, and continue to cook for another 30 minutes or until thickened. Remove thyme sprig (leaves should have fallen off into the dish).

5. Serve chicken on top of rice, pasta, or with vegetables.

For the Instant Pot

1. Salt and pepper both sides of your chicken. Place in the bottom of your Instant Pot.

2. In a small bowl, mix together chicken broth (or wine), lemon juice, garam masala, garlic, and turmeric. Pour on top of the chicken.

3. Cover chicken with hearts of palm, artichoke hearts, fresh thyme, slices of lemon, and sprinkle with lemon pepper. Secure the lid, ensuring the valve is sealed. Select the manual (or pressure button on some models), and cook on high pressure for 9 minutes.

4. Use a quick release, ensuring the steam is completely released before opening the lid. Whisk together arrowroot with 2 tbsp of water, and add to the sauce. Continue to stir until thickened. Remove thyme sprig.

5. Serve chicken on top of rice, pasta, or with vegetables.

Recipe Notes

Arrowroot powder is a thickening agent that can be used in place of cornstarch and found in most grocery stores. If you do not have it, cornstarch can be used in its place.