Slow-Cooker Chicken with Lemon and Artichokes
Why This Recipe Works
We found that both light meat and dark meat worked well in our slow-cooker chicken with lemon and artichokes recipe, as long as we used bone-in pieces. We removed the skin before cooking to avoid a greasy sauce; we also opted out of searing the meat, as this step was superfluous and only complicated matters. To make the sauce for our slow-cooker chicken with lemon and artichokes recipe, we added some bay leaves, and soy sauce to the basic sautéed aromatics of onion and garlic, and found that instant tapioca, stirred in at the onset of cooking, worked magically to thicken the sauce.