Subj : Crockpot Chicken - 18 To : All From : Dave Drum Date : Tue Nov 05 2024 15:00:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Slow-Cooker Chicken Stew w/Spinach, Lemon & Feta Categories: Poultry, Potatoes, Vegetables, Herbs, Citrus Yield: 6 servings 1 1/2 lb Boned skinned chicken - thighs 1 1/2 lb Yukon gold potatoes; - scrubbed, halved longway, - sliced in 1" wedges 8 lg Garlic cloves; smashed then - fine chopped 1 Shallot; fine chopped 3 c Chicken broth 2 tb Extra-virgin olive oil 1 tb (heaping) rough chopped - fresh rosemary +=OR=+ 1 1/2 ts Dried rosemary 1 1/2 ts Dried oregano 1 1/2 ts Coarse kosher salt; more to - taste 1/2 ts Garlic powder 3/4 ts Red-pepper flakes Black pepper Juice of 1 large lemon (1/4 - cup juice) 8 oz Bunch mature spinach; - w/stems, chopped +=OR=+ 1 1/2 c Frozen spinach 1/3 c Lightly packed, rough - chopped dill Crumbled feta & crushed pita - chips; for topping In a 6 to 8 qt slow cooker, combine the chicken, potatoes, garlic, shallot, broth, olive oil, rosemary, oregano, salt, garlic powder, red-pepper flakes and several generous grinds of black pepper. Add about half the lemon juice. Cover and cook on low until the chicken and potatoes are tender, about 4 hours. About 10 minutes before serving, with the slow cooker still on low, add the spinach and dill. Before serving, taste and add some or all of the remaining lemon juice, as well as more salt and pepper, if desired. Break the chicken thighs up into chunks by pressing the meat against the side of the slow cooker with a spatula or spoon. Serve in bowls topped with feta and crushed pita chips. By: Sarah DiGregorio Yield: 5 to 6 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... The OPTIMIST sees the doughnut. The PESSIMIST sees the hole. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .