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Slow Cooker Mediterranean Chicken and Artichoke Vegetable Stew
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 can (14 ounces) artichoke hearts, drained and quartered
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 3 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach
  • Juice of 1 lemon

Instructions
 

  • Add the chicken pieces, artichoke hearts, onion, carrots, bell pepper, and garlic to the slow cooker.
  • Pour in the diced tomatoes with their juices and the chicken broth.
  • Sprinkle in the oregano, thyme, salt, and black pepper. Stir gently to combine.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and the vegetables are tender.
  • Stir in the spinach during the last 10 minutes of cooking so it wilts but stays bright.
  • Turn off the heat and stir in the lemon juice just before serving.

Notes

Taste the broth near the end and add a pinch more salt if needed, since artichokes can vary in brininess. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. Skip the spinach if you prefer a thicker stew, or swap it for kale added in the last 20 minutes.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker