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Chicken with Rosemary and Garlic
Source: dLife

Slow cooked chicken with artichokes and lots of garlic.

Prep Time: 20 minutes
Cook Time: 6 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 231.5
Total Carbs 9.7 g
Dietary Fiber 3.3 g
Sugars 1.8 g
Total Fat 5.5 g
Saturated Fat 0.8 g
Unsaturated Fat 0.6 g
Potassium 413.0 mg
Protein 31.2 g
Sodium 160.3 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 each  medium garlic cloves
0 1/2 cup  fresh chopped onion
1 tbsp  olive oil
8 oz  frozen artichokes hearts
1 each  large red bell peppers
0 1/2 cup  chicken broth, low sodium
2 tsp  dried rosemary
1 tsp  fresh lemon peel
0 1/2 tsp  black pepper
1 1/2 lb  boneless skinless chicken breasts
1 tbsp  cornstarch
1 tbsp  cold water
  1. In a small skillet cook garlic and onion in hot oil over medium heat for 5 minutes or until tender, stirring occasionally.
  2. Using a 3 1/2 or 4 quart slow cooker combine the garlic mixture, frozen artichoke hearts and sweet pepper.
  3. In a small bowl combine the chicken broth, rosemary, lemon peel and black pepper.
  4. Pour over vegetables in cooker. Add chicken, spoon some of the broth mixture over chicken.
  5. Cover and cook on low heat setting for 6 to 7 hours or on high heat setting for 3 to 3 1/2 hours.
  6. Remove chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil to keep warm.
  7. If using low heat setting, turn to high heat setting.
  8. In a small bowl combine the cornstarch and water. Stir into liquid in cooker. Cover and cook about 15 minutes more or until thickened.
  9. Spoon sauce over chicken and artichokes.

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