Chicken with Dijon & Artichokes (Slow Cooker)

Marla Hingley
Servings 4


  • ½ cup GF Dijon mustard
  • 3 cloves garlic minced
  • ½ tsp dried tarragon
  • 2 ½ lbs skinless chicken thighs 8 or 4 breasts
  • 1 onion finely chopped
  • 1 cup sliced mushrooms
  • 12 oz marinated artichoke hearts drained
  • ¾ cup white wine or use liquid from artichokes
  • ¼ cup fresh parsley chopped


  • Toss together everything but the parsley, and place in slow cooker.
  • Cook 6-8 hours on low or 3-4 hours on high.
  • Remove chicken to plate. Leave whole or slice.
  • Scrape out remaining liquid/sauce from slow cooker into a skillet. Bring to a boil and reduce liquid until slightly thickened.
  • Return chicken to skillet, tossing to coat then serve over rice or GF pasta.
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