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Provençale Garlic Chicken and Potatoes

  • Prep 20 min
  • Total 6 hr 50 min
  • Servings 4

Relish this hearty slow-cooked dinner made using chicken, carrots and potatoes. ...MORE+ LESS-

Ingredients

1
pound small red potatoes, cut into fourths
1
bag (16 ounces) baby-cut carrots
15
cloves garlic (about 1 bulb), peeled and cut in half
2 1/2
pounds bone-in chicken pieces (breast halves, legs, thighs), skin removed
1
cup chicken broth
1/2
cup dry sherry or chicken broth
1
teaspoon dried basil leaves
1/2
teaspoon dried rosemary leaves, crumbled
1/2
teaspoon salt
1
jar (6 ounces) marinated artichoke hearts
2
teaspoons cornstarch
1
tablespoon water

Steps

Hide Images
  • 1
    Place potatoes, carrots and garlic in 4- to 5-quart Crock-Pot slow cooker. Place chicken on top of vegetables.
  • 2
    Mix broth, sherry, basil, rosemary and salt; pour over chicken and vegetables. Cover and cook on low heat setting about 6 hours or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
  • 3
    Remove chicken from slow cooker, using slotted spoon; keep warm. Drain artichoke hearts; stir 2 teaspoons artichoke marinade into mixture in slow cooker (discard remaining marinade). Cut artichokes in half; add to slow cooker.
  • 4
    Mix cornstarch and water until smooth. Gradually stir cornstarch mixture into artichoke mixture. Cover and cook on high heat setting about 15 minutes or until slightly thickened.
  • 5
    Serve chicken with vegetables, spooning some of the cooking juices over each serving.

Expert Tips

  • Use the amount of liquid called for in the recipe. Liquids don't evaporate and absorb.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
425
Calories from Fat
110
% Daily Value
Total Fat
12g
Saturated Fat
2g
Cholesterol
100mg
Sodium
830mg
Total Carbohydrate
48g
Dietary Fiber
8g
Protein
39g
% Daily Value*:
Iron
22%
22%
Exchanges:
3 Starch; 1 Vegetable; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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