Crockpot Rosemary Chicken Thighs with Potatoes, Mushrooms, Sun-dried Tomatoes & Artichokes
These rosemary chicken thighs are slow cooked in the crockpot to tender perfection with fingerling potatoes, mushrooms, artichoke hearts and sun-dried tomatoes. It’s a comforting dish that’s easy to make that the whole family will enjoy.
Ingredients
- 5 chicken thighs bone-in, skin on
- 1 TBSP olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp red pepper flakes
- 3 tsp garlic minced
- 1 1/2 TBSP dried rosemary
- 1 cup chicken broth low sodium
- 1/3 cup sun-dried tomatoes julienne cut
- 1 pound fingerling potatoes halved lengthwise
- 8 oz. baby bella mushrooms quartered
- 12 oz. jar marinated artichoke hearts drained
- 1/3 cup heavy cream
- 1 TBSP corn starch
Instructions
- In a large bowl, season chicken evenly with salt and pepper.
- In a cast iron pan or skillet, heat olive oil over medium high heat.
- When the pan is hot, add chicken thighs skin side down and brown for 5 minutes on one side. Then flip the chicken over and cook an additional 5 minutes on the other side.
- While the chicken is browning, add to your 6 quart crockpot the halved fingerling potatoes, red pepper flakes, minced garlic, 1 TBSP dried rosemary, sun-dried tomatoes and chicken broth.
- Once browned, add the chicken thighs into the crockpot.
- Sprinkle 1/2 TBSP dried rosemary on top of the chicken.
- Cover crockpot and cook on low for 4-5 hours or high for 2-2.5 hours until the chicken thighs reach an internal temperature of 165° F.
- In a small bowl, whisk together the heavy cream and cornstarch to make a slurry. Stir it into the slow cooker along with the mushrooms and artichokes. Cook for 10-15 minutes.
- Enjoy!