Simple and easy and takes around 4 hours to make and perfect for fall gatherings or holidays like Thanksgiving, this Slow Cooker Braised Chicken Thighs With Garlicky Spinach is prepared using chicken thighs, spinach, garlic, golden raisins, and toasted pine nuts. This savory recipe for Slow Cooker Braised Chicken Thighs With Garlicky Spinach serves up to 4 people.

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Recipe Ingredients

• 1 onion, finely chopped
• 4 garlic cloves, thinly sliced
• 2 tsp tomato paste
• 1 tsp canola oil
• ½ tsp paprika
• ⅛ tsp red pepper flakes
• ¼ cup water
• 4 bone-in chicken thighs (6 oz each), skin removed, trimmed of visible fat
• Salt and pepper to taste
• 12 oz (12 cups) baby spinach
• ¼ cup golden raisins
• 1 tbsp lemon juice
• Lemon wedges for serving
• 1 tbsp toasted pine nuts

How To Make Slow Cooker Braised Chicken Thighs With Garlicky Spinach

1. Prepare the slow cooker: Lightly spray the inside of the slow cooker with vegetable oil spray to prevent sticking.
2. Microwave the mixture: Microwave the chopped onion, garlic, tomato paste, oil, paprika, and pepper flakes in a bowl for about 5 minutes, stirring occasionally, until the onion softens and the mixture becomes fragrant.
3. Prepare the chicken: Season the chicken thighs with salt and pepper, then place them in the slow cooker, making sure to coat each piece with the onion mixture for even flavor distribution.
4. Cook the chicken: Cover the slow cooker and set it on low. Let the chicken cook for 3 to 4 hours, until the chicken is tender and fully cooked through.
5. Add the spinach and raisins: Transfer the cooked chicken to a plate. Stir in the spinach, one handful at a time, until it wilts slightly. Add the golden raisins and stir them in with the spinach.
6. Finish cooking the spinach: Return the chicken to the slow cooker with any accumulated juices. Cover and cook on high for about 20 minutes, until the spinach is fully wilted and tender.
7. Finish the dish: Stir the lemon juice and toasted pine nuts into the spinach. Season everything with additional salt and pepper if needed for extra flavor.
8. Serve: Serve the chicken thighs on plates alongside the spinach mixture, and add lemon wedges for squeezing over the dish before eating.

Recipe Tips

• Add some heat: If you like a bit of spice, toss in extra red pepper flakes or even a finely chopped jalapeño for more kick. It adds a bit of fun to the dish.
• Swap the greens: Don’t have spinach on hand? You can easily use kale or Swiss chard instead. Just make sure to chop them finely for quicker wilting in the slow cooker.
• Brighten the flavor: For a citrusy twist, try zesting a lemon over the chicken before serving. I’ve done this a few times, and it really brings out the fresh flavors.
• Go nut-free: If you have nut allergies or just don’t have pine nuts, try sunflower seeds instead. They still give a nice crunch without altering the overall taste too much.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Chinese Barbecued Chicken Thighs
• Slow Cooker Chicken Thighs Tomatillo Tacos
• Slow Cooker Braised Chicken Thighs and Rice