Slow-Cooker Italian Chicken with Artichokes & Roasted Peppers

I adore my crock pot Italian chicken. The last time I made it I was out of banana peppers — I usually keep several jars on hand — so I improvised with what I had: roasted red bell peppers, artichoke hearts and capers, plus zesty Italian dressing mix, garlic and a splash of white wine. The result was bright, savory and effortless.

I chose boneless, skinless chicken thighs for this version, but chicken breasts work just as well if you prefer white meat. Use what’s on sale — the recipe is forgiving. For the record, labeled “hormone-free” claims are mostly marketing; focus on quality and freshness when you shop.

To assemble, place the chicken in the bottom of the crock pot and sprinkle the Zesty Italian dressing seasoning over it. Drain a jar of quartered artichoke hearts and a jar of roasted red peppers, then layer the artichokes over the chicken followed by the peppers. Add four or five smashed garlic cloves, then pour in 1/2 cup of white wine — I used a Pinot Grigio. Cooking with wine also leaves a bottle or two for sipping, which is an added bonus.

Set the crock pot on low and cook for 6 to 8 hours. Once the chicken is tender, spoon the chicken and vegetables out of the crock pot and, if you like, sprinkle a tablespoon or two of capers over the top for a bright, salty finish. Capers are optional but complement the artichokes and roasted peppers nicely.

This dish is excellent served over pasta. Angel hair or any thin pasta will soak up the flavorful juices; you can toss the cooked pasta into the crock pot briefly to combine. My family tends to dig in as soon as the chicken comes out, which is proof enough that this is a crowd-pleaser.

Crock Pot Italian Chicken with Artichokes and Roasted Peppers

A flavorful, simple crock pot chicken that uses just a handful of ingredients.

Course: Entree

Cuisine: Italian

Author: Leah @ Beyer Beware

Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts
• 1 packet Zesty Italian dressing seasoning mix
• 1 jar quartered artichoke hearts in water, drained
• 1 jar roasted red peppers (with garlic) or roasted peppers plus 4 garlic cloves, drained
• 1/2 cup white wine, such as Pinot Grigio
• 1 tablespoon capers (optional)

Instructions

• Place the chicken in the crock pot and sprinkle the Zesty Italian seasoning packet evenly over the top.
• Layer the drained artichoke hearts, roasted red peppers and garlic over the chicken.
• Pour 1/2 cup white wine over the layers.
• Cook on low for 6–8 hours, until the chicken is tender.
• Remove the chicken and vegetables from the crock pot and sprinkle capers over the top, if desired.
• Serve over pasta or your preferred side. Toss the cooked pasta briefly in the juices for best flavor.