Lemony Chicken with Artichokes and Capers

---

Serves 4

Cooking Time 3 to 4 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: For an easy braise with bright citrus flavor, we used the slow cooker to gently simmer chicken and artichokes with strips of lemon zest. As the chicken cooked, the lemon zest infused the meat and the sauce with bright flavor. Bone-in chicken breasts stayed moist and juicy even after hours of simmering. Some onion and garlic gave the dish additional depth and savory flavor. For the sauce, we loved the combination of bold, briny capers with the bright lemon and hearty artichokes. A squeeze of fresh lemon juice added at the end reinforced the citrus flavor, and a little heavy cream thickened and enriched the sauce. Serve over egg noddles or rice. See the sidebar that follows the recipe.

1	cup chopped onion
1	tablespoon vegetable oil
2	teaspoons minced garlic
18	ounces frozen artichoke hearts, thawed and patted dry
¼	cup chicken broth
1	tablespoon instant tapioca
2	(2-inch) strips lemon zest plus 2 tablespoons juice
	Salt and pepper
4	(12-ounce) bone-in split chicken breasts, trimmed
½	cup heavy cream
2	tablespoons capers, rinsed

1. Microwave onion, oil, and garlic in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in artichokes, broth, tapioca, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 3 to 4 hours on low.

2. Transfer chicken to serving dish and remove skin. Discard lemon zest. Stir cream, capers, and lemon juice into braising liquid and heat through for 2 minutes. Season with salt and pepper to taste, pour over chicken, and serve.