Crock Chicken and Artichokes

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 Servings


  • 1 tablespoon ghee
  • 1 pound nitrate free chicken sausages sliced
  • 2 medium onions chopped
  • 2 cloves garlic minced
  • 4 ounces Greek olives pitted
  • 1/2 pound artichoke hearts chopped
  • sea salt and freshly ground black pepper to taste
  • 1 large lemon cut into wedges
  • 1/2 teaspoon fennel seeds
  • 8 ounces canned diced tomatoes
  • 3 cups low sodium chicken broth or use bone broth
  • 1/4 cup chopped flat leaf parsley
  • 6 cups chopped kale steamed


  • In a large skillet, heat the ghee over medium high heat. Brown the chicken sausages on all sides and then place in a crock cooker. Stir in the onions through the broth.
  • Cover with the lid and cook on LOW for 4 to 6 hours, or until the sausage is cooked through and all the veggies are tender. Stir in the parsley and serve over the steamed kale.
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