Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed of fat
  • 2 medium zucchini, sliced into half moons
  • 1 large red bell pepper, coarsely chopped
  • 1 cup cherry tomatoes, halved
  • 3 cups fresh baby spinach, packed
  • 1 small red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup low sodium chicken bone broth
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp coarse sea salt
  • 1/2 tsp cracked black pepper
  • 1 large lemon, zested and juiced
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Prep the chicken. Pat the 1.5 lbs chicken thighs dry and season with 1/4 tsp salt and 1/2 tsp black pepper. Note: Drying the meat helps the spices stick better.
  2. Layer the aromatics. Place the thinly sliced red onion and 4 cloves of minced garlic at the bottom of the crockpot.
  3. Arrange the poultry. Lay the chicken thighs over the onions in a single layer. This ensures even heat distribution.
  4. Add the sturdy veg. Toss in the red bell pepper and the 2 sliced zucchinis.
  5. Inject the flavor. Whisk together the 1/2 cup bone broth, 2 tbsp olive oil, 1/2 tsp oregano, 1/2 tsp smoked paprika, and the lemon zest. Pour this over the top.
  6. Slow cook. Cover and set to LOW for 6 hours until the chicken is fall apart tender.
  7. The tomato pop. About 30 minutes before the end, stir in the halved cherry tomatoes. They should soften but not disintegrate.
  8. The green finish. Stir in the 3 cups of baby spinach and the lemon juice. Replace the lid for 5 minutes.
  9. Wilt and serve. Watch as the spinach turns a vibrant green and wilts into the sauce. It will look velvety and lush.
  10. Final check. Shred the chicken slightly with two forks if you prefer smaller bites, or leave the thighs whole for a heartier feel.