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Slow Cooker Chicken and Spinach

This comforting dish features tender, shredded chicken cooked slowly with wilted spinach, garlic, and a splash of lemon. The slow cooker melds flavors into a creamy, vibrant green mixture with a rich yet fresh final texture, perfect for a cozy family dinner or a quick, nourishing meal. It’s a fuss-free, versatile recipe built around everyday ingredients and simple techniques.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts preferably organic or free-range
  • 4 cups fresh spinach roughly chopped if large leaves
  • 1 small onion about 1/2 cup diced
  • 3 cloves garlic crushed or minced
  • 1 cup chicken broth low-sodium preferred
  • 1 half lemon zested and juiced
  • 1 tablespoon olive oil for finishing
  • to taste salt & pepper adjusted at the end

Equipment

  • Slow cooker
  • Sharp knife

Method
 

  1. Start by trimming excess fat from the chicken breasts and patting them dry with paper towels. Season generously with salt and pepper.
  2. Place the chicken breasts in the bottom of your slow cooker, spreading them out evenly. Add the diced onion over and around the chicken.
  3. Sprinkle the crushed garlic on top of everything, releasing its fragrant aroma as it hits the warm cooker.
  4. Pour the chicken broth over the ingredients, making sure the chicken is mostly covered. Cover the slow cooker with its lid.
  5. Set the slow cooker to low and cook for 4 to 5 hours, until the chicken is tender and easily shreds with a fork, filling the house with a savory aroma.
  6. Once cooked, carefully remove the chicken breasts and shred them using two forks. Set aside on a plate.
  7. Add the chopped spinach to the slow cooker, pressing it down into the hot liquid so it wilts quickly. Cover and cook for another 15 minutes, until the greens are vibrant and tender.
  8. Return the shredded chicken to the cooker, stirring gently to combine with the greens and broth. Squeeze fresh lemon juice and add lemon zest for brightness.
  9. Taste the mixture and adjust seasoning with more salt, pepper, or lemon as desired. Drizzle with olive oil for a shiny, flavorful finish.
  10. Serve the warm, creamy chicken and spinach mixture directly from the slow cooker, with a side of crusty bread or over rice if you like.

Notes

For extra richness, stir in a dollop of Greek yogurt or a splash of cream before serving. Feel free to swap spinach for kale or chard for variety. This dish keeps well in the fridge for up to 3 days and can be reheated gently on the stove or microwave.