Ingredients
Chicken and Seasoning
- 3 lbs chicken breast, boneless, skinless
- 6 cloves garlic, pressed
- 1 tsp salt
- 1/2 tsp black pepper
Vegetables and Toppings
- 14 oz can artichoke hearts, drained and quartered
- 8 oz jar sun-dried tomatoes packed in oil, with herbs
- 8 oz baby spinach
- 1 onion, diced
Instructions
- Prepare Chicken and Seasoning: Lay the chicken breasts in the crock pot evenly. Season them thoroughly with salt, black pepper, and press the garlic cloves over the chicken to infuse flavor.
- Add Vegetables and Toppings: Layer the sun-dried tomatoes (including oil and herbs), quartered artichoke hearts, and diced onion on top of the seasoned chicken to build the savory base of the dish.
- Cook in Crock Pot: Cover and cook on high for 2.5 to 3 hours or on low for 3.5 to 4 hours, until the chicken reaches an internal temperature of 165˚F and is fully cooked and tender.
- Add Spinach: Open the crock pot and add the baby spinach on top of the cooked ingredients. Close the lid again and let the spinach wilt for 5 to 10 minutes to retain its bright color and nutrients.
- Mix and Serve: Stir the wilted spinach into the toppings thoroughly. Serve hot either as whole chicken breasts topped with the vegetable mixture or shredded and combined for a comforting, flavorful meal.
Notes
- You can substitute chicken breasts with chicken thighs if preferred for a juicier result.
- Any variety of onion (yellow, white, sweet, red) works well in this recipe.
- Fresh spinach is recommended for the best flavor and texture, but frozen spinach can be used in a pinch.
- To store leftovers, place in an airtight container and refrigerate for 3-4 days or freeze for up to 2 months.
- This dish can be frozen before or after cooking for easy meal prep; reheat in the microwave in 30-second increments until warmed through.
- Prep Time: 10 minutes
- Cook Time: 3 hours on high or 4 hours on low
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
- Diet: Low Fat
