I’m giving myself a pat on the back for pulling off a dinner of Chicken, Mushrooms & Artichokes with Garlic Mashed Potatoes and Sauteed Brussels Sprouts without even being home last night! I had a happy hour with friends last night and put the crockpot to good use.
I have to pat Brad Pitt on the back, too, because he helped. I called him when Siri reminded me to put in the mushrooms and tomatoes at 6:30pm. And he cleaned, sliced, seasoned and sauteed the Brussels sprouts when I was on my way home. A+ for team effort! And A++ for a delicious dinner.
Here is how I made the A++ Chicken, Mushrooms & Artichokes:
Boneless, Skinless Chicken Thighs
Sweet Onion – sliced
Garlic Cloves – crushed
Can of Creamy Portabella Mushroom* Progresso Recipe Starters
Can of Quartered Artichoke Hearts
Package of Sliced Mushrooms
Package of Cherry Tomatoes
Salt & Pepper the chicken thighs and quickly brown them in a skillet. Place sliced onions on bottom of crockpot and then put chicken thighs on top. Toss crushed garlic cloves on top of chicken. Pour can of creamy mushroom recipe starter into heated chicken pan and stir to grab bits of browned chicken. Pour on top of onion, chicken, garlic mixture. Cook on high for a couple of hours and then turn to low for remainder of time. With about an hour left of cooking time, add sliced mushrooms and cherry tomatoes to crockpot.
Total cooking time 4.5 – 5.5 hours…. Unless you decide to have an extra drink during happy hour and then your chicken finds itself simmering for another hour, which is totally okay, it still tastes good but your husband may be starving by the time you get home so maybe don’t have that last drink. Or have it. Your choice.
*I used the creamy portabella mushroom because the store was out of the creamy roasted garlic. I am guessing either one would work just fine.
Also — I didn’t know you could spell it that way. I usually say “portObellO” but apparently “portAbellA” is an approved variant. Who knew?