Name: Slow-Cooker Braised Chicken Thighs With Garlicky Spinach
Total time: PLACEHOLDER
Cuisine: Spanish & PortugueseEurope
Ingredients: 1 onion , chopped fine; 4 garlic cloves , sliced thin; 2 teaspoons tomato paste; 1 tablespoon vegetable oil; 1/2 teaspoon paprika; 1/8 teaspoon red pepper flakes; 1/4 cup chicken broth; 4 (5- to 7-ounce) bone-in chicken thighs , skin removed, trimmed; Salt and pepper; 12 ounces (12 cups) baby spinach; 1/4 cup golden raisins; 1 tablespoon lemon juice , plus lemon wedges for serving; 1 tablespoon pine nuts , toasted

Why This Recipe Works

To create a complete meal in the slow cooker inspired by this traditional tapas plate, we braised chicken thighs in an aromatic mixture of onion, garlic, and sweet paprika, along with a bit of tomato paste for depth. We then used the flavorful braising liquid to wilt the spinach and meld all of the flavors. Quick-cooking, delicate spinach may not seem like a good match for the slow cooker, but by adding it for just 20 minutes at the end of cooking, we had perfectly tender spinach without all of the oil typically needed for sautéing. We placed the cooked thighs on top of the spinach as the leaves cooked, which both kept the chicken warm and moist, and weighted down the spinach so it stayed submerged in the liquid.

Instructions

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 broth. Season chicken with salt and pepper, nestle into slow cooker, and turn to coat with onion mixture. Cover and cook until chicken is tender, 4 to 5 hours on low.

Transfer chicken to plate. Stir spinach, 1 handful at a time, into slow cooker until slightly wilted. Stir in raisins, then arrange chicken on top of spinach, adding any accumulated juices. Cover and cook on high until spinach is fully wilted, about 20 minutes.

Transfer chicken to individual plates. Stir lemon juice and pine nuts into spinach and season with salt and pepper to taste. Serve chicken and spinach with lemon wedges.