14 | 130 | 366 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
10 min | 2 h | 4 |
2 clove(s) | Garlic (minced) |
1 medium | White onion (finely chopped) |
2 medium stalk(s) | Celery (diced) |
2 medium | Carrots (diced) |
1 can (13.5 oz) | Artichoke hearts, canned (drained) |
4 cup | Baby spinach |
1 whole lemon(s) | Lemon juice |
4 chicken breast | Chicken breast, roasted (shredded) |
1 tbsp | Thyme, fresh (or dried) |
1 tbsp | Rosemary, fresh (or dried) |
1 tbsp | Oregano, fresh (or dried) |
2 tbsp | Parsley, fresh (chopped) |
1 tsp | Salt |
1 tsp | Black pepper |
1. Combine everything except the chicken and parsley in your slow cooker.
2. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. About 30 minutes – 1 hour before you’re ready to eat, add in chicken and parsley.
3. Allow to heat and serve when ready, adjusting seasoning as necessary. Serve with 2 cups salad.
To bake chicken breast:
Meat | 2.4 |
Vegetables | 3.3 |