Name: Slow cooker chicken and potato bowl
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, trimmed of excess fat; 1 1/4 medium russet potatoes, peeled and cut into 1-inch chunks; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1/2 cup low-sodium chicken broth; 2 tsp extra virgin olive oil; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 1 oz fresh spinach, roughly chopped; 1 tbsp lemon juice; 1/2 tsp lemon zest

Nutrition

Per serving

635 calories

Protein: 49g; 30% of calories
Carbs: 54g; 33% of calories
Fat: 27g; 37% of calories

Instructions

Prep 15 min · Cook 4 hr

In a 1.5 to 3-quart slow cooker, add the potatoes, onion, and garlic. Pour in the chicken broth. In a small bowl, toss the chicken thighs with olive oil, salt, black pepper, and dried thyme to coat. Place the seasoned chicken on top of the vegetables.
Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours. The dish is ready when the potatoes are tender and the chicken is fully cooked and easy to shred. Done when tender and shreds easily, 175°F.
Remove the chicken to a plate and shred into bite-size pieces with two forks. Stir the spinach, lemon juice, and lemon zest into the slow cooker. Return the shredded chicken to the pot and cover for 2 minutes to wilt the spinach and heat through.
Taste the juices and add a pinch more salt if needed. Spoon the chicken, potatoes, and spinach into a deep bowl and pour the remaining cooking juices over the top.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes