Ingredients

• 2 1/2 to 3 pounds chicken thighs, seasoned with salt & pepper
• 30 ounces artichokes
• 1 medium-size onion, sliced
• 1 lemon, sliced
• 1 tbsp oil (for pressure cooker)
• 1/2 cup lemon juice
• 1 /2 cup low-sodium chicken broth
• 1 garlic clove, minced
• 1 1/2 teaspoons dried thyme
• 1 teaspoon salt
• 1/4 tsp pepper

Directions

• 1. Slow Cooker
• 2. Add the sliced onion to the bottom of the slow cooker. Season the chicken lightly with salt & pepper and add on top of the onions.
• 3. In a small bowl, mix together the sauce ingredients. Pour the sauce on top of the chicken in the slow cooker. Top with lemon slices.
• 4. Cook HIGH 3-4 or LOW 6-8.
• 5. Add artichokes. Cook an additional 30 minutes.
• 6. Instant Pot
• 7. Turn the Instant Pot to sauté. Once hot, add the oil and chicken and sear, few minutes on each side until browned. Remove chicken from the Instant Pot and set aside. If you are using skinless chicken thighs, skip this step.
• 8. Add onions (and more oil if needed) and cook 3-5 minutes until soft. Add garlic and cook an additional minute.
• 9. In a small bowl, mix together sauce ingredients. Pour the sauce into the pressure cooker and deglaze the bottom by scraping all the bits off with a wooden spoon.
• 10. Add chicken back into the Instant Pot. Close lid and seal valve. Set high pressure and cook 10 minutes. When cooking time has completed, quick release the pressure.
• 11. Add artichokes. Close lid and seal valve. Set high pressure and cook 3 minutes. When cook time is up, quick release the pressure.

Nutrition

Photos