Slow Cooker Chicken and Rice with Spinach and Feta

This is comfort food for me. I've made this recipe many, many times. It's a great dinner for dreary days because it warms you up while delivering bright flavors of lemon and briny feta.

Leftovers make for an easy lunch.

The recipe is from America's Test Kitchen's Slow Cooker Revolution Vol. 2: The Easy-Prep Edition. If you don't have that cookbook and you love your slow cooker, check it out.

Mangia! Mangia!
Andrea

Slow Cooker Chicken and Rice with Spinach and Feta

1 cup chopped onion
1 tablespoon vegetable oil
1 tablespoon minced garlic
1/2 teaspoon dried oregano
4 cups Minute Ready to Serve White Rice
2 pounds boneless, skinless chicken thighs, fat trimmed
Salt and pepper
1 5 ounce container baby spinach (about 4 cups)
1 1/2 cups feta cheese crumbles
1/2 cup half-and-half
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 cup pine nuts, optional

Put onion, oil, garlic and oregano in a small bowl and microwave about 5 minutes, stirring halfway through. Transfer to bowl of slow cooker. Stir in rice. Season chicken with salt and pepper and nestle into rice mixture.

Cover and cook 3 to 4 hours on low or until chicken is tender.

Transfer chicken to cutting board and shred into bite-sized pieces. Stir chicken, spinach and half-and-half into rice mixture remaining in slow cooker. Add feta and combine. Let sit until spinach is wilted.

Add lemon zest and lemon juice, salt and pepper and stir.

Serve topped with additional feta and a sprinkle of pine nuts.