I love crock pot cooking! Throw a bunch of stuff in the crock and it delivers a wonderful meal at the end of the day. Plus it’s an easy way to fit my requirement of bulk cooking.

I found the original recipe at http://thehealthyfoodie.com/lemon-artichoke-slow-cooker-chicken/ but I’m not a fan of using whole chicken pieces and I like a little more simplicity. So I made mine with boneless, skinless chicken breast and I didn’t take the time to thicken the sauce.

So now you have two versions to play with to fit your taste! 

I didn’t have ras el hanout or garam masala seasoning so I left it out, but I think this dish needed the extra seasoning, so I’d recommend getting some and adding it to your dish. 


Lemon Artichoke Crock Pot Chicken 

6 boneless, skinless chicken breasts
1 large onion, diced
4 cloves garlic, minced
2 tablespoons ghee, olive or coconut oil

1 teaspoon ras el hanout or garam masala seasoning
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon Himalayan salt
2 cups chicken broth
Zest and juice from 1 lemon
2 lemons, sliced
2 cans artichoke hearts in water, drained, rinsed and cut in half
1 cup caper berries or capers, drained and rinsed
2 tablespoons tapioca flour + 2 tablespoons water (optional for thickening the sauce) 
2 tablespoons fresh parsley, chopped (optional for garnish) 


  • In small bowl, mix together all the spices and set aside.  
  • Set a large skillet over medium heat and melt the ghee or oil. Add the chicken a few pieces at a time and cook until golden, about 3 minutes per side. 
  • Place the browned chicken into your slow cooker.  
  • Once all the chicken has been browned, add the onion and garlic and saute for 2-3 minutes. 
  • Add the chicken broth, lemon juice and zest and spice blend and scrape the bottom of the pan to get every bit of flavor. Bring to a simmer then pour over the chicken in the crock pot. 
  • Cook on low for 3-4 hours or until cooked through. 
  • 45-60 minutes before the end of your cooking time, add the sliced lemons, artichoke hearts and caper berries. 
  • When chicken is finished cooking, you can thicken the sauce, if desired:
    • Remove the chicken, lemons, artichokes and caper berries. 
    • Strain the cooking liquid through a fine mesh strainer directly into a medium saucepan.
    • Dilute the tapioca flour in 2 tablespoons water and pour into the simmering stock. Bring back to a boil and cook for about 1 minute, whisking constantly until the sauce thickens. 
    • Pour over the chicken and garnish with parsley, if desired.