Slow-Cooker Braised Chicken Thighs with Garlicky Spinach for Two
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WHY THIS RECIPE WORKS
A specialty from the Catalonian region of Spain, sautéed spinach with garlic, raisins, and pine nuts is a simple yet satisfying combination of flavors and textures. To create a complete meal in the slow cooker inspired by this traditional t...
GATHER YOUR INGREDIENTS
Lightly spray inside of slow cooker with vegetable oil spray. Microwave onion, garlic, tomato paste, oil, paprika, and pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in water. Season chicken with salt and pepper, place in slow cooker, and turn to coat with onion mixture. Cover and cook until chicken is tender, 3 to 4 hours on low.
Transfer chicken to plate. Stir spinach into slow cooker, 1 handful at a time, until slightly wilted. Stir in raisins, then nestle chicken into spinach with any accumulated juices. Cover and cook on high until spinach is fully wilted and tender, about 20 minutes.
Transfer chicken to plates. Stir lemon juice and pine nuts into spinach and season with salt and pepper to taste. Serve chicken and spinach with lemon wedges.