Subj : Crockpot N.Y. Times - 23 To : All From : Dave Drum Date : Fri Mar 29 2024 04:07 pm 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 Uncle Dirty Dave's Archives MMMMM .... Government is too big and too important to be left to politicians. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .