Slow-Cooker Lemony Chicken and Rice With Spinach and Feta
For a chicken and rice dinner that was big on flavor but light on prep, we looked to the Mediterranean for inspiration.
Keywords
- Main Courses
- Cheese
- Vegetables
- Grains
- Chicken
- Slow Cooker
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Cooking tools:
- Slow cooker
- Microwave
- Microplane
- Mixing bowl
- Measuring spoon
- Spoon
- Plate
- Serving platter
- Aluminum foil
Ingredients
- 1 onion, chopped fine
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 2 teaspoons minced fresh oregano or ½ teaspoon dried
- Salt
- pepper
- 1/2 cup chicken broth
- 8 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed
- 1½ cups instant white rice
- 4 ounces (4 cups) baby spinach
- 1 teaspoon grated lemon zest plus 2 tablespoons juice
- 2 ounces feta cheese, crumbled (½ cup)
- 2 tablespoons minced fresh parsley
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