Creamy Lemon Chicken with Potatoes and Artichokes

This recipe takes a little time to cook but it’s done in the slow cooker. Start it in the morning or early afternoon and it will be done for dinner. I’ve used beets and zucchini in addition to the potatoes. This recipe is from Clean Eating Magazine.


  • 6 red skinned potatoes, quartered
  • 1 large bell pepper, seeded and thinly sliced
  • 6 chicken breasts (I used 4 and cut them into large chunks about the size of the potatoes)
  • sea salt and pepper
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 2 cups broth (I used my favorite veggie broth bullion cubes, but any broth will do)
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup plain greek yogurt (I used almond milk to keep it dairy free)
  • 2 Tbsp arrowroot
  • 12 oz frozen artichokes, thawed
  • 3 Tbsp chopped fresh dill


Line bottom of the slow cooker with potatoes. Lay bell pepper on top. Cook on low.
Season chicken with salt and pepper. In a large skillet (I used a cast iron skillet), letting it brown on each side (about 6 min on each side). Add the garlic to the chicken and cook for 3 min or so.
Arrange chicken over the top of the potatoes and bell pepper, pouring garlic and sauce over the chicken evenly. Pour broth into the slow cooker. Cover and cook for 6 hours on low (Mine was done around 5 hours)
Remove chicken and potatoes from the slow cooker. Ladle out about a 1/4 cup of liquid from slow cooker. Add lemon juice, yogurt (or almond milk), and arrowroot. Whisk until smooth. Stir mixture back into the slow cooker. Stir in artichoke hearts and dill. Return chicken into the pot. Turn heat on high and cook for another 30 min.