Slow Cooker Artichoke Salsa “Chicken”
Today’s recipe is an adaptation of this one, from a nice site called Healthy Slow Cooking (thanks for visiting and commenting Kathy!). This boasts a trifecta of some of D.’s most despised foods – artichoke hearts, fake chicken and olives, so of course I was psyched to try it when he wasn’t around for dinner last night!
I could make a meal off the artichoke salsa component of this recipe. After a few tastes, I had to stop myself from just eating it straight-up out of the bowl. This is definitely one to keep in the back pocket for parties – it’d be great with pita chips.
In any case, today’s recipe is vegan, healthful, and very quick to throw together, even with the from-scratch salsa. Indulge your artichoke-lovers with this one tonight!
Slow Cooker Artichoke Salsa “Chicken”
1 package Gardein Chick’n Scallopini* 1 recipe Artichoke Salsa (see below) 1 can artichoke hearts, drained and halvedSpread ½ the salsa on the bottom of the slow cooker, then top with the chik’n, artichoke hearts and the remaining salsa. Cook on low for 6-8 hours.
Serve over quinoa.
Serves 4
Artichoke Salsa
1 (12 oz.) jar marinated artichoke hearts, drained and chopped 4 plum tomatoes, chopped ½ medium red onion, chopped ½ c. Kalamata olives, chopped 1 t. bottled minced garlic 1 T. dried basil Kosher salt and freshly ground black pepper to taste )go easy and taste as you go, because your olives are salty)
Mix all the ingredients together in a large bowl. (If you’re actually serving this as salsa, serve it at room temperature with pita chips, otherwise, add to the recipe as directed.)
*If you’re not keen on chicken substitutes, I think this would be good with real chicken – I’d use 12 oz. of chicken cutlets or pounded-out breasts, and I would marinate them for a few minutes in an olive-oil and lemon marinade. Although I really liked this, I understand that the funky chicken is not for everyone!
© 2010, Sarah. All rights reserved.
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Heidi
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Heidi
