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  1. #1
    DeilaMiah's Avatar
    DeilaMiah is offline Senior Member
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    Crockpot Chicken Picatta

    2-3 lbs boneless skinless chicken (you pick if breasts or thighs)
    1 regular can diced tomatoes
    1 can/jar artichoke hearts
    1/4 cup capers in juice
    4-10 peeled garlic cloves

    Place chicken in crock pot. Pour entire can of diced tomatoes on top. Add in juice from the artichoke can/jar. Pop in the garlic cloves. Cook on low for 4-6 hours/high for 2-4... or until chicken is done. Add in the artichoke hearts and the capers. Leave for another 30-60 minutes. Serve!

    I use chicken thighs, as I find them to stay super juicy. Sometimes I also throw in a sliced onion, but my 2 y/o doesn't like it.
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  2. #2
    SouthernDink's Avatar
    SouthernDink is offline Senior Member
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    YUM! Thanks
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  3. #3
    vb66's Avatar
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    Does this work if the chicken is frozen?

  4. #4
    athomeontherange's Avatar
    athomeontherange is offline Senior Member
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    are the tomatoes REALLY necessary for this dish?
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  5. #5
    tobias's Avatar
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    did you use artichoke hearts that were canned in oil?

  6. #6
    DeilaMiah's Avatar
    DeilaMiah is offline Senior Member
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    Quote Originally Posted by vb66 View Post
    Does this work if the chicken is frozen?
    Yes. I've used frozen chicken previously and didn't have any issues


    Quote Originally Posted by athomeontherange View Post
    are the tomatoes REALLY necessary for this dish?
    Really REALLY? No. I've also done canned/boxed chicken broth with great results. At the end of cooking, however, hit it with some lemon to give it a little BAZINGA!


    Quote Originally Posted by tobias View Post
    did you use artichoke hearts that were canned in oil?
    No in water. You can just use about 1/2 cup broth instead.
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  7. #7
    B. Knight's Avatar
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    Sounds AWESOME! Gotta try this. Thanks for sharing!
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