30 minutes prep, plus 4-6 hours on high or 6-8 hours on low
Ingredients:
1 medium onion, finely chopped
3 garlic cloves, minced
2 large carrots, chopped (about 1 cup)
2 15-oz cans chickpeas, rinsed and drained
1 14.5-oz can petite diced tomatoes
2 tablespoons lemon juice, divided
1 quart (32 oz) chicken or vegetable stock
1-3 teaspoons salt
1 teaspoon cumin
½ teaspoon cinnamon
3 pounds boneless, skinless chicken breasts or thighs, trimmed
½ cup chopped dried apricots
4 cups baby spinach
Instructions:
- Combine the onion, garlic, carrots, chickpeas, tomatoes, 1 tablespoon lemon juice, chicken stock, salt, cumin, cinnamon, and chicken in a 6-quart slow cooker.
- Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the chicken is tender.
- Remove the chicken from the slow cooker and shred with two forks. Add the shredded chicken, along with 1 tablespoon lemon juice, the spinach, and the chopped apricots back to the slow cooker, stirring to combine. Taste and add additional salt and lemon juice to taste. Let sit 5 minutes to allow the spinach to wilt and the apricots to soften.
- Serve hot, with rice, crusty bread, or on its own. Top with green onion, cilantro, and hot sauce, if desired.
Stolen from https://www.realfoodwholelife.com/blog/slow-cooker-chicken-and-chickpea-stew