Chicken With Potatoes, Sun Dried Tomatoes And Artichokes Recipe

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Servings: 1


Cost per recipe $11.12 view details
  • 1 3/4 lb small red potatoes scrubbed and thinly sliced
  • 3/4 c. sun-dry tomatoes (don't rehydrate) coarsely cut up
  • 1/4 tsp garlic pepper
  • 5 Tbsp. balsamic vinegar
  • 6 x skinless boneless chicken breast halves
  • 1/2 c. roasted red pepper strips
  • 1 can quartered artichoke hearts (13.75 ounce.) rinsed and well liquid removed
  • 3 Tbsp. liquid removed capers
  • 1/4 c. minced fresh basil


  1. Place the potatoes in an electric slow cooker. Sprinkle 1/2 c. of the sun-dry tomatoes and the garlic pepper over the potatoes. Drizzle on 3 Tbsp. of the balsamic vinegar.
  2. Cover and cook on the high heat setting 2 hrs. Reduce the heat setting to low.
  3. Place the chicken breasts on top of the potatoes. Sprinkle the remaining 1/4 c. sun-dry tomatoes, the roasted red pepper strips, and the artichoke hearts over the chicken. Cover and cook on low about 3 hrs, or possibly till the potatoes are tender and the chicken is cooked through. Drizzle the remaining 2 Tbsp. vinegar over the top and garnish with the capers and basil.
  4. For a truly Mediterranean touch, crumble a little goat cheese or possibly feta cheese over the top of this dish when serving.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1331g
Calories 1081  
Calories from Fat 55 5%
Total Fat 6.3g 8%
Saturated Fat 1.47g 6%
Trans Fat 0.08g  
Cholesterol 161mg 54%
Sodium 1895mg 79%
Potassium 6065mg 173%
Total Carbs 172.55g 46%
Dietary Fiber 24.6g 82%
Sugars 37.31g 25%
Protein 87.71g 140%
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