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In an effort to make a easy, affordable, delicious meal, I came up with a new recipe that also saves time and money. I love the crock pot, so any chance I can use it is a plus for me. This recipe starts in the crock pot and then 30 minutes before you are ready to eat you simply transfer to a baking dish and let the oven do the rest of the work.


In Crock pot:

1 package of chicken thighs or breasts (I like to use thighs because they are inexpensive and much more tender. And I almost always double recipes in the crock pot to have leftovers for later in the week)

1 tablespoon olive oil

1 tablespoon balsamic vinegar

salt & pepper

1 small can diced tomatoes

For baking dish:

artichoke hearts

fresh parmesan cheese

fresh basil, lightly chopped


Add Crock pot ingredients and cook for 4-6 hours on low. Transfer chicken mixture to a baking dish and top with artichoke hearts, parmesan cheese, and basil. Bake at 350 degrees for about 15 minutes or just until cheese starts to melt and artichoke hearts are warm.

Pair with a side of roasted broccoli, sauteed kale, or a green salad.

Cost: $$ The artichokes may be a little on the pricier side, but I found some that were not expensive at Costco.

Time: Total time 5-6 hours, but if you cook the chicken in the crockpot during the day, all you have to do is assemble the other ingredients and let the oven finish for about 15 minutes.

Nutrition: Artichoke hearts are a great source of potassium, vitamin C, folate, and magnesium. The tomatoes are rich in the antioxidant, lycopene.