Chicken and artichokes cook in a light homemade lemon sauce in this easy slow cooker recipe that is both paleo and whole30 compliant.
This dish is based around the za’atar I was gifted during my trip to Israel. Outside of the za’atar, I’m very aware there isn’t much else in this dish that makes it specifically Middle Eastern but I’m still labeling it as such. Elisheva – THANK YOU for the seasonings. What’s funny is that while I was traveling through Israel, I specifically said to my husband that I have to drive to a specialty store in the LA to get za’atar and then a couple of days later Elisheva says to me, “I didn’t know what to get you so I brought you some za’atar”.
What’s even funnier is that after Rachelle (Elisheva’s sister) saw how happy I was to receive the za’atar that she pulled some more out of her pantry for me. “It grows like weeds here” is what she said. I’ll take it! Za’atar is listed as an optional ingredient in this recipe because I know most of you won’t have it. But if you can find it (relatively cheap) then definitely buy it and add it in. I know the sauce won’t look like it’s enough sauce for all the food in the slow cooker but trust me it is. There will be plenty of liquid in the slow cooker once it’s done cooking.
I’ve made this a few times now using pretty much all cuts of the chicken. Personally I think it works best with chicken thighs or legs but you can use breasts too (lower cook time by an hour or so). I’ve used every sort of artichoke when making this: canned, marinated, frozen, etc. Personally I think marinated with or without juices had the best flavor. Canned, which I used for these pics are good and probably the easiest to find. But they also tend to get a bit mushy after cooking for hours. I usually use canned (drained) but I also like how they mush up and blend in with the lemon and onion. If you think you won’t like the artichokes cooked this way then add the canned artichokes the last 30 minutes of cook time.
- 2 lb chicken
- 15 ounces artichokes
- 1 large onion, sliced
- 1 lemon, sliced
- 1/4 cup lemon juice
- 1 tbsp extra-virgin olive oil
- 3 garlic cloves, minced
- 2 tsp thyme
- 2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp za’atar (optional)
- Add the sliced onion to the slow cooker. Add the chicken and artichokes on top.
- In a small bowl, mix together the sauce ingredients.
- Pour sauce in to the slow cooker, wetting all the ingredients.
- Cook HIGH 3-4 or LOW 5-7.
See. Plenty of liquid in the slow cooker. Poultry in particular releases a lot of juices when slow cooking.
I served this over couscous to keep with the Middle Eastern theme. No, couscous is not paleo or whole30! Other options include cauliflower rice, mashed cauliflower or even with side of sweet potatoes and salad.