Slow-Cooker Braised Chicken Thighs with Garlicky Spinach for Two

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A cookbook recipe exclusively for All-Access members from Healthy Slow Cooker Revolution

SERVES2

Slow-Cooker Braised Chicken Thighs with Garlicky Spinach for Two
Healthy Slow Cooker Revolution

A cookbook recipe exclusively for All-Access members from Healthy Slow Cooker Revolution

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... Read More

GATHER YOUR INGREDIENTS

KEY EQUIPMENT

1

INSTRUCTIONS

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.

2

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.

3

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.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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