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Garlic Chicken with Artichokes
Ingredients
- 2 medium red sweet peppers, cut into 1-inch-wide strips
- 2 medium onions, cut in wedges
- 12 cloves garlic, peeled
- 1 tablespoon quick-cooking tapioca
- 2 teaspoons dried rosemary, crushed
- 1 teaspoon finely shredded lemon peel
- 1/2 teaspoon ground black pepper
- 1/2 cup chicken broth
- 3 pounds skinless, boneless chicken thighs
- 1 8 - 9 ounce package frozen artichoke hearts
- 1 tablespoon lemon juice
- 4 cups hot cooked brown rice
Directions
1. In a 3 1/2- 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.
2. Cover and cook on low-heat setting for 5 hours or on high-heat setting for 2 1/2 hours. If using low-heat setting, turn cooker to high-heat setting. Stir in frozen artichoke hearts and lemon juice. Cover and cook 30 to 60 minutes more. Serve with rice.
Nutrition Facts
(Garlic Chicken with Artichokes)
- Servings Per Recipe 8,
- cal. (kcal) 358,
- Fat, total (g) 8,
- chol. (mg) 141,
- sat. fat (g) 2,
- carb. (g) 32,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 2,
- fiber (g) 5,
- sugar (g) 3,
- pro. (g) 38,
- vit. A (IU) 1020,
- vit. C (mg) 38,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 233,
- Potassium (mg) 560,
- calcium (mg) 61,
- iron (mg) 3,
- Vegetables () 2,
- Starch () 2,
- Very Lean Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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