Go Back

Crockpot Chicken and Spinach

This crockpot chicken and spinach dish combines tender, shredded chicken with wilted fresh spinach, all simmered slowly in flavorful broth. The dish develops a comforting, rustic appearance with vibrant green leaves and juicy chicken, perfect for a cozy, effortless weeknight meal. It’s a versatile recipe that yields a moist, hearty, and colorful stew-like plate, finished with a bright squeeze of lemon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts preferably fresh
  • 4 cups fresh spinach leaves washed and chopped if large
  • 3 cloves garlic minced
  • 1 cup chicken broth low-sodium preferred
  • 1 tablespoon olive oil for searing and flavor
  • to taste salt and pepper for seasoning
  • 1/2 lemon lemon for juice at the end
  • a pinch red pepper flakes red pepper flakes optional, for heat

Equipment

  • Slow Cooker
  • Knife
  • Cutting board
  • Mixing spoon

Method
 

  1. Slice the chicken breasts into large chunks, then season generously with salt, pepper, and a dash of red pepper flakes for a bit of kick.
  2. Heat the olive oil in a skillet over medium-high heat until shimmering, then quickly sear the chicken pieces until they develop a light golden crust, about 2-3 minutes per side. This enhances flavor and color.
  3. Transfer the seared chicken to the bottom of your slow cooker, spreading it out evenly.
  4. Pour in the chicken broth over the chicken, then sprinkle the minced garlic evenly on top. Cover the slow cooker with its lid.
  5. Set the slow cooker to low and cook for about 4 hours, until the chicken is tender and easily shredded, filling the house with savory garlic aroma.
  6. About 15 minutes before the cooking time ends, open the lid and gently stir in the fresh spinach leaves. Cover again and let the spinach wilt down, turning bright green and softening.
  7. Once the spinach has wilted, squeeze the juice of half a lemon over the mixture and gently stir to combine. Taste and adjust seasoning if needed.
  8. Turn off the slow cooker, let the dish rest for a few minutes, then serve warm, garnished with extra lemon if desired. The chicken will be juicy and shredded, with vibrant, wilted spinach and a fragrant broth.

Notes

For added flavor, you can sprinkle fresh herbs like basil or thyme before serving. Using frozen spinach works if you squeeze out excess moisture first. Adjust cooking times slightly if using chicken thighs instead of breasts.