Slow Cooker Chicken with Cherry Tomatoes, Artichokes, and Toasted Basil

Instructions

1. 1

   1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, around 350 °F / 175 °C surface temperature, cook the onion for 4 minutes until softened. Add the garlic and cook for 30 seconds more. Transfer the mixture to the slow cooker.

2. 2

   2. In the same skillet, add the remaining tablespoon of olive oil and brown the chicken pieces for 2 to 3 minutes per side over medium-high heat, about 375 °F / 190 °C surface temperature. Season with salt, black pepper, dried oregano, and sweet paprika as they brown. Place the chicken in the slow cooker.

3. 3

   3. Add the cherry tomatoes, artichoke hearts, tomato paste, dry white wine, chicken broth, and lemon zest to the slow cooker. Stir gently to distribute the tomato paste without breaking the tomatoes too much.

4. 4

   4. Cover and cook on LOW for 4 hours, until the chicken is very tender and reaches a minimum internal temperature of 165 °F / 74 °C.

5. 5

   5. During the last 5 minutes, lightly toast the fresh basil in a dry skillet over low heat for 20 to 30 seconds, around 250 °F / 120 °C surface temperature, just until fragrant. Remove and roughly chop.

6. 6

   6. Turn off the slow cooker and stir in the lemon juice. Taste the sauce and adjust salt and pepper if needed. Finish with the toasted basil on top and serve hot with plenty of sauce, tomatoes, and artichokes.