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Slow Cooker Chicken Pot Pie with Spinach, Artichokes, and Lemon-Herb Gravy
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Whisk
  • Knife

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 small onion, diced
  • 3 carrots, peeled and sliced
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 1/2 cup milk
  • 4 cups baby spinach
  • Zest and juice of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 4 biscuits, baked, for serving

Instructions
 

  • Place the chicken thighs, onion, carrots, artichoke hearts, chicken broth, thyme, rosemary, salt, and pepper in the slow cooker. Stir to combine.
  • Cover and cook on low for 6 hours or until the chicken is very tender.
  • Remove the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker.
  • In a small bowl, whisk the flour and milk until smooth. Stir the mixture into the slow cooker to thicken the gravy.
  • Add the spinach, lemon zest, lemon juice, and parsley. Stir until the spinach wilts and everything is evenly coated in the gravy.
  • Spoon the mixture over split biscuits and serve.

Notes

Stir the spinach in right at the end so it stays bright green instead of overcooking. If the gravy seems too thin after adding the flour mixture, leave the lid off for the last 20 minutes. Leftovers reheat well with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Whisk, Knife