Ingredients
- 1 1 1 onion, chopped fine
- 4 4 garlic 4 garlic cloves, sliced thin
- 2 2 teaspoons 2 teaspoons tomato paste
- 1 1 teaspoon 1 teaspoon canola oil
- 1/2 1/2 teaspoon 1/2 teaspoon paprika
- 1/8 1/8 teaspoon 1/8 teaspoon red pepper flakes
- 1/4 1/4 cup 1/4 cup water
- 4 4 (6-ounce) 4 (6-ounce) bone-in chicken thighs, skin removed, trimmed of all visible fat
- Salt and pepper
- 12 12 ounces 12 ounces (12 cups) baby spinach
- 1/4 1/4 cup 1/4 cup golden raisins
- 1 1 tablespoon 1 tablespoon lemon juice, plus lemon wedges for serving
- 1 1 tablespoon 1 tablespoon toasted pine nuts
Preparation
Step 1
1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave onion, garlic, tomato paste, oil, paprika, and pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in water. Season chicken with salt and pepper, place in slow cooker, and turn to coat with onion mixture. Cover and cook until chicken is tender, 3 to 4 hours on low.
2. Transfer chicken to plate. Stir spinach into slow cooker, 1 handful at a time, until slightly wilted. Stir in raisins, then nestle chicken into spinach with any accumulated juices. Cover and cook on high until spinach is fully wilted and tender, about 20 minutes.
3. Transfer chicken to plates. Stir lemon juice and pine nuts into spinach and season with salt and pepper to taste. Serve chicken and spinach with lemon wedges.