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Provençale Garlic Chicken and Potatoes
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Prep Time:
20 minutes
Total Time:
6 hours 50 minutes
Savor this comforting slow-cooked chicken with carrots and potatoes.
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
Instructions:
  • Add the potatoes, carrots, and garlic to your large slow cooker. Arrange the chicken on top of the vegetables.
  • Combine broth, sherry, basil, rosemary, and salt in a slow cooker with chicken and vegetables. Cook covered on low for 6 hours until vegetables are tender and chicken is fully cooked.
  • Take out the chicken from the slow cooker using a slotted spoon and set it aside to keep warm. Drain the artichoke hearts and combine 2 teaspoons of the artichoke marinade with the mixture in the slow cooker (discard the rest of the marinade). Cut the artichokes in half and add them to the slow cooker.
  • Combine cornstarch and water until well combined. Slowly incorporate the cornstarch mixture into the artichoke mixture. Cover and cook on high heat for approximately 15 minutes or until slightly thickened.
  • Enjoy the tender chicken with a side of flavorful vegetables, drizzling a bit of the delicious cooking juices on top of each serving.

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