Slow Cooker Chicken with Artichokes and White Wine Tips, FAQ & printable recipe

Tips for success

For a slightly thicker sauce, consider whisking in a small amount of cornstarch mixed with cold water during the final fifteen minutes of cooking. This will help the sauce coat the chicken more effectively when plated.

Additionally, serving the dish over a bed of steamed grains or pasta can help absorb the flavorful wine reduction, making the meal more substantial.

If the flavor profile seems too sharp, a small pat of cold butter stirred into the sauce just before serving can add a luxurious, silky finish.

This technique, often used in professional kitchens, helps to round out the acidity of the wine and creates a more polished presentation. Ensure the butter is fully incorporated into the sauce for the best texture.

Variations

• Lemon Artichoke Chicken: Add a tablespoon of fresh lemon zest and a squeeze of juice during the last ten minutes of cooking. The bright citrus notes complement the artichokes and white wine beautifully, creating a lighter, more vibrant flavor profile.
• Creamy Artichoke Chicken: Stir in a quarter cup of heavy cream or cream cheese during the final five minutes of cooking. This transforms the light wine sauce into a rich, velvety coating that pairs perfectly with pasta or crusty bread.

Storage and make-ahead

Fridge

Keep in an airtight container in the refrigerator for up to 3 days.

Freezer

Store in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium-low heat until piping hot throughout, adding a splash of broth if necessary.

Allow any leftovers to cool completely within two hours before transferring them to an airtight container. Properly stored, the chicken and artichoke mixture will maintain its quality in the refrigerator for up to three days. When ready to consume, ensure the dish is reheated thoroughly until it is steaming hot throughout to maintain food safety standards.

This dish is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting in the refrigerator overnight. Prepare the dish as instructed, let it cool, and store it in the refrigerator.

When ready to serve, reheat gently on the stovetop or in the microwave, adding a tiny splash of water or broth if the sauce has thickened too much.

Serving ideas

Serve this dish in shallow bowls to showcase the beautiful glossy sauce and the tender artichoke hearts. Accompanying the chicken with a side of crusty bread is highly recommended, as it is perfect for soaking up the remaining wine reduction.

A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the braised chicken.

For a more complete meal, consider serving the chicken over a bed of fluffy couscous or creamy polenta. These neutral bases absorb the wine-infused sauce exceptionally well, creating a harmonious balance of textures. Garnish with a light dusting of fresh herbs if available to add a pop of color and freshness to the final presentation of the dish.

Frequently asked questions

Recipe card

Slow Cooker Chicken with Artichokes and White Wine

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 2 lb chicken breasts, trimmed and cut into pieces
• 1 can (14 oz) artichoke hearts, drained and halved
• 1 tsp dried savory
• 1/2 cup dry white wine

Instructions

1. Place the prepared chicken pieces into the base of the slow cooker. Scatter the halved artichoke hearts evenly over the chicken to ensure even distribution of flavor throughout the cooking process. This arrangement allows the juices to permeate the meat while the artichokes soften perfectly.
2. Sprinkle the dried savory uniformly over the chicken and artichokes. Pour the dry white wine over the mixture, ensuring it coats the ingredients. Cover the slow cooker with its lid and set to low heat for four hours. Do not stir, as the slow cooker will naturally develop the sauce during this time.
3. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C). Once finished, turn off the slow cooker and let the dish rest for at least five minutes before serving to allow the juices to redistribute. Carefully remove the chicken and artichokes to plates, spooning the remaining wine sauce over the top.

Contains: sulfites

Estimated nutrition per serving

Calories

280

Protein

35 g

Carbohydrates

8 g

Fat

6 g

Fiber

3 g

Sugar

1.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.