Simple Slow-Cooker Mediterranean Stewed Chicken
I could live on Mediterranean-inspired food. I love the flavors and the way my body feels when I eat this type of food.
And what’s better than a one-pot meal in your slow-cooker? I love the fact that you can just combine everything in one place and set it + forget it until meal time. And what’s better is that it’s everything you need all in one place - protein, fiber from artichokes, spinach and farro, fat from olives and a ton of flavor with garlic and the sweet + salty flavor combinations.
A special shout-out to artichokes and garlic, which are full of resistant starch that your microbiome loves to munch on. Resistant starches like those found in artichokes, sun chokes, asparagus, garlic and onions are some of the best ways to fertilize those little helpers in your digestion.
Clearly, this dish is a winner for every part of you!
Serves 8
Prep time 10 minutes
Cook time 4 hours
4 (6-ounces) organic chicken breasts
2 cups of chicken or vegetable stock
1 or 2 (14-ounces) cans quartered artichoke hearts in water, drained
1 (8.5-ounces) jar sun-dried tomatoes in olive oil, drained + sliced
1 (10-ounces) jar Castelvetrano (green) olives, sliced
6 cloves garlic, chopped
1 (16-ounces) package baby spinach, chopped
For serving
3 cups cooked farro
Directions
Combine chicken, chicken or vegetable stock, artichoke hearts, sun-dried tomatoes, olives and garlic in a slow cooker, stirring until mixed well. Cook on high for 4 hours, or until chicken breasts are easily shredded with a fork.
Shred chicken with two forks, and stir in spinach. Serve atop warm farro.
Enjoy!