Whole30 Slow Cooker Lemon Artichoke Chicken

An easy, everyday paleo/Whole30 slow cooker chicken recipe with a gourmet flair!

For the printable recipe, click here.

​Lemon artichoke love

Back when my husband and I were newly dating, his parents invited me over for supper for the very first time. That night, his mother made a lemon artichoke chicken dish that could have easily had me coming back for weekly dinners, even if things hadn't worked out with her son. 

So impressed with its delicious depth of flavors, I started making it myself and even made it for clients in my brief stint in catering/private chef-ery. It was so good. 

But then came a kid or two or five, and suddenly the time available for gallivanting into the gourmet became scarce. Don't get me wrong, I still roll up my sleeves and get my apron dirty just about any chance I get, but I've also developed a fondness for dinners that fall into the fix-it-and-forget-it realm. 

​Easy Peasy Lemon Squeezy

That's where slow cooker lemon artichoke chicken comes in. Just throw a handful of ingredients into the slow cooker, set it to high, and an impressively flavorful dinner awaits in roughly 3 hours. Or set your slow cooker to low in the morning, and dinner will be waiting at the end of your work day. 

A few minutes of prep, minimal cleanup, full bellies. I mean, that's something the whole family can get around, right? I'm pretty sure I can get an amen from all the moms and dads who just want an easy button come dinnertime. 

​Magical slow cooker lemon artichoke chicken

You may have seen some versions of slow cooker lemon artichoke chicken that were creamy, featuring dairy products like sour cream, cream cheese, or heavy cream. You may also have seen paleo versions of the same style that feature coconut milk or coconut cream. 

However, this lemon artichoke chicken recipe, inspired by that first dinner with my in-laws, is not creamy artichoke chicken, but only very slightly brothy.

Speaking of broth, you may notice that this recipe does not call for liquid like chicken stock or chicken broth to cook the potatoes or form a sauce. This is because the chicken and onions release their juices during cooking, creating the perfect amount of flavorfully concentrated broth for the dish. My mother-in-law's recipe called for white wine, but this paleo slow cooker version gets plenty moist and flavorful without the pinot grigio. 

​It might have choked Arty . . . 

Speaking of the artichokes, another easy button we push in this recipe is using a large (Costco) jar of artichoke hearts marinated in seasoned olive oil. We dump the whole jar right in and include the marinade in the recipe. If you would rather use non-marinated artichoke hearts for greater control over the ingredients, simply substitute 2 cans of strained artichokes (canned in water) + 1/4 cup olive oil + 1 tsp dried basil + 1 tsp dried oregano. You might also wish to add a slightly larger pinch of crushed red pepper flakes and adjust salt and pepper to taste before serving.

Can I use boneless skinless chicken breasts?

While the slow cooker can be one way to achieve juicy chicken breasts, I still greatly prefer thighs for recipes like this. If tender chicken is your main concern, thighs are the way to go. They are nearly impossible to overcook in this sort of application and contain more flavor than breasts. Chicken thighs are also almost always the more affordable choice. However, if you must use breasts, you may wish to add about 1/4 cup of chicken stock for a little extra moisture and flavor.

Do I have to use gold potatoes?

Gold potatoes are definitely my preference because they turn out so creamy and delicious and do not need to be peeled. To make things even easier, you could use baby potatoes (red, gold, or multicolored) to avoid the need to chop. Either way, I definitely prefer waxy/semi waxy potatoes like these over mealier russets. However, with their higher starch content, russets would make for a slightly thicker sauce.

Can I make this crock pot artichoke chicken low carb?

Let's say you're totally on board with all these delicious flavors, but you're trying to watch your carbs. In that case, omit the potatoes altogether and begin with 2 lbs fresh or frozen cauliflower florets. Beginning with frozen florets will increase the cooking time. You also may wish to add less salt at the beginning, since potatoes are a big salt-sucker (definitely a technical term, haha).

​Can I add veggies to make it a one-pot meal?

Hey, the sky's the limit! If you go the cauliflower route, you're already ahead of the game! Otherwise, try adding green beans, peas, carrots, fresh spinach, sun-dried tomatoes, or roasted red bell pepper. Just remember that you may need to taste and adjust the salt/seasonings at the end when you make additions (and/or hold back on the amount of salt at the beginning if adding saltier items).

Can I turn this into a spinach artichoke dip?

Why not? If you're not concerned about dairy, make the additions of fresh spinach and sun-dried tomatoes from the beginning. At the end, add 2 packages of cream cheese, stirring with a fork till melted and incorporated. The fork will help shred the chicken as you go. You could probably make a dairy-free version, too, but I haven't experimented with that. Serve with fresh veggies or paleo focaccia.

Is this a Whole30 lemon artichoke chicken recipe?

Yes! This slow-cooker lemon artichoke chicken recipe is Whole30-friendly, depending on the artichokes. Since this recipe calls for marinated artichokes, you will have to check their ingredient list to make sure the artichokes are compliant. Alternatively, follow the suggestions in the "It might have choked Arty" section above to avoid using marinated artichokes.

If you've been on the lookout for new recipes for easy meals, slow cooking is the way to go. We hope this lemon artichoke chicken slow cooker recipe will be one of your new favorite dishes!

Here's what you'll need:

• 2 lbs gold potatoes, chopped into 1/inch pieces

• 1 (33 oz) jar artichoke hearts marinated in olive oil* (do not strain)

• 3 fresh garlic cloves, smashed and peeled

• 1 onion, thinly sliced

• 1 1/2 T kosher salt

• 1/2 tsp thyme

• pinch crushed red pepper flakes

• several cranks black pepper

• 2.5 lbs boneless skinless chicken thighs

• zest and strained juice of one lemon, preferably organic

• finely chopped fresh parsley and extra lemon slices or wedges for serving

Here's what you'll do:

1. Place the first 9 ingredients (potatoes-chicken thighs) into the slow cooker in the order listed, or at least beginning with the potatoes and ending with the chicken thighs.

2. Cook on high for 3 hours or till chicken is fall-apart tender. 

3. Stir the lemon zest and fresh lemon juice into the chicken mixture, and serve. Sprinkle individual servings with finely chopped parsley and extra lemon wedges. 

For the printable recipe, click here.

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