Crockpot Mediterranean Artichoke Chicken Step-by-step instructions

Before you start

Before starting, drain the artichoke hearts and rinse the capers if desired. Measure the wine and olive oil. Have the cherry tomatoes washed and the chicken breasts trimmed of any excess fat.

If using lemon herb couscous, prepare it according to package directions just before serving, or spiralize zucchini noodles and set them aside. Keep the slow cooker on a heatproof surface.

Instructions

Layer and Start

1. 1Layer the Ingredients
   Place the chicken breasts in an even layer in the bottom of a 6-quart slow cooker. Scatter the drained artichoke hearts and cherry tomatoes over the chicken. Sprinkle the capers evenly over the top. Pour the white wine and olive oil around the chicken, making sure the liquid reaches the bottom of the pot. Do not stir; the layering helps the chicken stay moist and the tomatoes burst during cooking.
   Look for The chicken is nestled among the artichokes and tomatoes, with the wine and oil pooled at the bottom.
   Tip Tuck any large tomato halves between the chicken pieces so they cook evenly.
2. 2Cover and Cook on Low
   Cover the slow cooker with the glass lid. Set the heat to LOW and cook for 4 hours, without lifting the lid during the first 3 hours. The tomatoes will burst and release their juices, creating a golden wine brodo. The chicken should be tender enough to shred easily with a fork when done.
   Look for After 4 hours, the chicken is fork-tender and the liquid is fragrant and slightly golden.
   Tip Resist the urge to peek; each lid lift lets out heat and extends the cooking time.

After layering, the slow cooker holds chicken breasts in a single layer, topped with artichokes, tomatoes, capers, wine, and olive oil.

The liquid should be visible at the bottom around the chicken. The aromas are fresh and wine-forward. Before covering, ensure the chicken is not piled too high, so it cooks evenly.

Slow Cook and Shred

3. 3Shred the Chicken
   Using two forks, shred the chicken breasts directly in the slow cooker. Gently toss the shredded chicken with the artichokes, burst tomatoes, and capers so everything is coated in the wine brodo. If the chicken is not yet tender, cover and cook for an additional 30 minutes, then check again.
   Look for The chicken pulls apart easily and the shreds are moist, not dry.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For chunkier shreds, use a fork to pull the meat apart rather than chopping.
4. 4Check the Internal Temperature
   To be sure the chicken is fully cooked, insert an instant-read thermometer into the thickest part of a piece of chicken. The temperature should read at least 165°F (74°C). Since the chicken is shredded, check a few pieces to ensure they all reach that temperature.
   Look for The thermometer reads 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the temperature is lower, return the lid and cook on LOW for 15 more minutes, then recheck.

After 4 hours, the tomatoes have burst, the liquid is golden and fragrant, and the chicken is tender enough to pull apart. The artichokes are soft but retain their shape. The brodo tastes bright and slightly briny. Before shredding, verify the chicken reaches 165°F (74°C) to ensure it is fully cooked.

Finish and Serve

5. 5Serve Over Couscous or Zoodles
   Spoon the shredded chicken, artichokes, tomatoes, and wine brodo over lemon herb couscous or zucchini noodles. Garnish with fresh oregano leaves. Serve hot, with extra brodo spooned over each portion.
   Look for The dish is bright with oregano and the brodo coats the couscous.
   Tip For zucchini noodles, keep them slightly crisp by not overcooking them before serving.

Once shredded, the chicken is coated in the brodo with artichokes and tomatoes scattered throughout. The oregano adds a fresh, herbal note. Spoon over couscous or zucchini noodles, and the dish looks vibrant with red, green, and golden hues. Serve immediately while hot.

Common mistakes

Avoid lifting the lid during the first 3 hours of cooking—this releases heat and extends the cooking time. Do not overcook the chicken, or it will become dry and stringy; check for doneness at the 4-hour mark.

Using frozen chicken breasts without thawing can increase cooking time and lead to uneven cooking. Also, do not skip draining the artichokes, as excess liquid can make the brodo too watery.

How to tell it’s done

The dish is done when the chicken is fork-tender and shreds easily. The internal temperature of the chicken should reach at least 165°F (74°C) on an instant-read thermometer.

The tomatoes will have burst and the liquid will be a golden, wine-scented brodo. The artichokes should be tender but not mushy. If the chicken is still firm after 4 hours, cook for an additional 30 minutes and check again.

• Poultry: 165°F (74°C) in the thickest part