Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 3 large carrots, cut into 1-inch rounds
  • 1 medium yellow onion, coarsely diced
  • 6 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tbsp chicken base (such as Better Than Bouillon)
  • 1 tsp black pepper
  • 0.5 tsp sea salt
  • 0.5 cup heavy cream
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice

Instructions:

  1. Layer the bottom. Place the quartered Yukon Gold potatoes, sliced carrots, and diced onion at the bottom of a 6 quart slow cooker. Note: This ensures the densest items get the most heat.
  2. Whisk the aromatics. In a small bowl, whisk together the chicken broth, minced garlic, dried thyme, dried rosemary, and chicken base. Note: Mixing first prevents the chicken base from clumping in one spot.
  3. Position the meat. Arrange the chicken thighs in a single layer on top of the vegetables.
  4. Pour the liquid. Evenly pour the prepared broth mixture over the chicken. Until every thigh is lightly coated.
  5. Set and forget. Cover and cook on LOW for 6 hours. Until the chicken is tender and potatoes are fork tender.
  6. Add the cream. Gently stir in the heavy cream and fresh baby spinach.
  7. Wilt the greens. Let the pot sit, covered, for 5 minutes. Until the spinach is wilted and bright.
  8. Brighten with acid. Stir in the fresh lemon juice.
  9. Final seasoning. Taste it first, then add the sea salt and black pepper as needed before serving.