SERVES 4 to 6 Cal: 240 Low: 2 1/2 – 3 hours

INGREDIENTS

• 2 pounds boneless, skinless chicken breasts (about 4 medium)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups frozen or canned artichoke hearts, thawed or drained if needed
• 2 cloves garlic, smashed
• 1 medium shallot, halved and thinly sliced
• 1 medium lemon, cut into 8 wedges
• 1/2 cup low-sodium chicken broth
• 1/2 cup dry white wine, such as pinot grigio
• 3 ounces baby spinach (about 3 packed cups)
• For serving: chopped fresh parsley leaves, cooked pearl couscous, extra-virgin olive oil

INSTRUCTIONS

1. Season the chicken breasts all over with the salt and pepper. Place the chicken in a single layer in a 6-quart or larger slow cooker. Slice the artichoke hearts in half lengthwise and add to the slow cooker. Scatter the garlic, shallot, and lemon wedges over the chicken and artichokes. Pour in the broth and wine.
2. Cover and cook on the LOW setting until the chicken is cooked through and registers 165°F on an instant-read thermometer, 2 1/2 to 3 1/2 hours.
3. Transfer the chicken to a serving dish. Add the spinach to the slow cooker and toss with the artichokes and lemon. Transfer the vegetables to the serving dish. Serve over cooked pearl couscous and garnish with parsley, if desired.

Serves: 4 Cal: 356

INGREDIENTS

• 3/4 cup apricot preserves
• 1/3 cup rice vinegar
• 2 tablespoons soy sauce or tamari
• 1 tablespoon grated fresh peeled ginger
• 2 large cloves garlic, minced
• Pinch red pepper flakes
• 2 pounds bone-in, skin-on chicken thighs
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• 1/4 cup lightly packed chopped fresh cilantro
• Cooked rice, for serving

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat to 350°F.
2. Place the apricot preserves, vinegar, tamari or soy, ginger, garlic, and red pepper flakes in a small bowl and whisk to combine; set aside.
3. Pat the chicken thighs dry with paper towels and season on both sides with salt and pepper. Heat the oil in a large cast iron or oven-safe skillet over medium-high heat until shimmering but not smoking. Add the chicken skin-side down and cook until the fat is rendered and the skin is crisp and golden-brown, adjusting the heat if the skin begins to burn, 6 to 8 minutes.
4. Flip the chicken thighs and carefully pour the glaze evenly over them. Transfer the skillet to the oven and cook, spooning some of the glaze in the skillet back over the chicken halfway through, until chicken reaches an internal temperature of 165°F, 10 to 12 minutes total. Sprinkle the chicken with cilantro and serve, with plenty of the sauce, over rice.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Low 7-9 hours or High 4-5 hours

Ingredients:

6 boneless, skinless chicken breasts

2 (10oz) cans cream of chicken soup (or 1 can cream of chicken and one other “cream of” soup)

1 (12oz) envelope dry onion soup mix (or onion dip mix)

1/2 c milk

1/2 c chopped mushrooms

1 c shredded carrots

6 medium potatoes, peeled and diced

Directions:

1. Put chicken into slow cooker
2. In a bowl mix soup, onion, mix and milk. Stir
3. Add to slow cooker
4. Add cut vegetables to the slow cooker and mix.
5. Cook on low 7-9 hour, or high 4-5 hours