Healthy Dinner Day #6!: Crockpot Spinach and Artichoke Chicken
We’ve reached Day 6!
Can it be true?
I’m truly exhausted, how about you?
Oh for goodness sakes, now I’m sounding like Dr. Seuss. Suffice it to say, this week I’ve learned several life lessons: dishes do not clean themselves, Johnny, the bagger boy at the grocery store, does not completely comprehend that a gallon of milk will turn a loaf of white bread into a bag of tortillas, lickety split, if packed on top of it, and folks love their soups and crockpot dishes. Even better yet, soup in a crockpot. Therefore, I present to you the final healthy meal of the week: a stew-like meal in nothing other than a crockpot.
I have to confess, with the boys home all day yesterday and it being -167 degrees outside, I didn’t venture out to the grocery store until about 2:00 in the afternoon, at which point the temperature was still colder than it is, at times, on Mars. (FACT! Look it up if you think I’m just being my nonsensical self.) Therefore, this chicken dish wasn’t ready until 9:00 that night, at which point I was ready for bed. We had already eaten a different dinner by then, but we now have a delicious supper that’s good to go for tonight. I actually doubled the recipe so I could squirrel half away in the freezer for some day when I only have enough time to heat something up.
If you like spinach artichoke dip, you’re going to devour this meal. And talk about pulling something together fast; the prep is effortless!
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Recipe adapted from: Dash of Reality
1.5 lbs of boneless skinless chicken thighs or legs
2 cloves garlic – chopped
1 8oz can of artichoke heart quarters in brine
¼ cup fat-free, low sodium chicken stock
Juice of one lemon
2 tablespoons of pickled jalapeños diced (optional)
⅓ cup plain greek yogurt
¼ cup parmesan
2 cups low-fat shredded mozzarella
1 package frozen creamed spinach (thawed)
I also added one large, sliced onion
Ingredients for a double batch: one for now, and a frozen, pre-cooked one in reserve.
Add chicken, garlic, stock, onion, and the artichoke hearts with their liquid to the slow cooker.
Cook on low for 5 hours.
Turn crockpot on high and add remaining ingredients to the cooked chicken. Cook for 30 minutes. Stir to combine. Serve over rice or pasta.
Okay, time for me to get ready to go make sleeveless dresses for my girls in foreign lands. I’m shivering at the mere thought of it!
Let me know which healthy dish of the week your family enjoyed the most!
Can you tell that I’m tickled with my newly found skill of creating links? 🙂