Ingredients
- 2 medium red sweet peppers, cut into 1-inch-wide strips
- 2 medium onions, cut into wedges
- 12 cloves garlic, peeled
- 1 Tbsp quick-cooking tapioca
- 2 tsp dried rosemary, crushed
- 1 tsp finely shredded lemon peel
- ½ tsp black pepper
- ½ cup chicken broth
- 3 lb skinless, boneless chicken thighs (8 large)
- 9 oz package frozen artichoke hearts
- 1 Tbsp lemon juice
- 4 cups hot cooked brown rice
How to Make It
- In a 3-½- or 4-quart slow cooker combine sweet peppers, onions, garlic, tapioca, rosemary, lemon peel, and black pepper. Pour broth over mixture in cooker. Add chicken.
- Cover and cook on low-heat setting for 5 hours or on high-heat setting for 2-½ hours. If using low-heat setting, turn cooker to high-heat setting. Stir in frozen artichoke hearts and lemon juice. Cover and cook for 30 to 60 minutes more. Serve with rice.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 358 kcal Calories from Fat: 72 kcal |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 162 mg 54% |
Sodium 232 mg 4% |
carbohydrates 32 g 25% |
Dietary Fiber 5 g 13% |
Sugars 3 g 3% |
Protein 37 g 74% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |