Here’s a simple, flavorful way to make chicken and spinach in a slow cooker:
Ingredients (4 servings)
- 4 boneless, skinless chicken breasts
- 4 cups fresh spinach (or more if you like)
- 1 cup chicken broth
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon paprika (optional for color and flavor)
- ½ teaspoon dried thyme or Italian seasoning
- ½ cup cream or coconut milk (optional, for creamy version)
- 2 tablespoons olive oil or butter
Instructions
- Prepare the Slow Cooker:
Lightly grease the slow cooker with olive oil or cooking spray. - Layer Ingredients:
- Place chicken breasts at the bottom.
- Sprinkle chopped onion, garlic, salt, pepper, paprika, and thyme over the chicken.
- Pour the chicken broth over everything.
- Cook:
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender and fully cooked (internal temperature 165°F / 74°C).
- Add Spinach:
- About 15–20 minutes before serving, add fresh spinach.
- Stir to wilt it into the chicken and juices.
- Optional Creamy Finish:
- If using cream or coconut milk, stir it in after the spinach has wilted and let it heat through for a few minutes.
- Serve:
- Serve hot over rice, quinoa, or pasta.
- Optionally, garnish with grated Parmesan or a squeeze of lemon juice for brightness.
Tips:
- You can add mushrooms, bell peppers, or tomatoes for extra flavor and nutrition.
- For more flavor, sear the chicken briefly in a pan before adding to the slow cooker.
- If you want thicker sauce, remove the chicken after cooking and stir the liquid with a tablespoon of cornstarch dissolved in water for a quick thickening.
If you want, I can also give a 5-ingredient ultra-simple version that’s even faster to prep. Do you want me to do that?
