Subj : Crockpot N.Y. Times - 23
To : All
From : Dave Drum
Date : Fri Mar 29 2024 16:09:04
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Chicken Stew w/Spinach, Lemon & Feta
Categories: Poultry, Cheese, Citrus, Greens, Potatoes
Yield: 6 servings
1 1/2 lb Boned, skinned chicken
- thighs
1 1/2 lb Yukon gold potatoes;
- scrubbed, halved longwway,
- sliced in 1" wedges
8 lg Garlic cloves; smashed, 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; stems
- included, chopped
+=OR=+
1 1/2 c Frozen spinach
1/4 c (to 1/3 c) lightly packed,
- rough chopped dill
Crumbled feta & crushed pita
- chips; for topping
In a 6 to 8 quart 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
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