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Slow Cooker Lemon Oregano Chicken


  • 4 chicken thighs, bone in and skin on

  • 1 lemon, juice squeezed out and remaining cut into slices

  • 2-3 cloves of garlic (get the prepeeled in a bag to save time)

  • 1 cup of rice or farro

  • 2 cups chicken stock

  • 2 cups of spinach, cut into thin strips

  • 1 bunch of oregano (add less if you don't like oregano as much as I do!)

  • 1 package dried rosemary and oregano

  • 1 can stewed tomatoes (use the fire roasted for more flavor)

  • 4 parsnips, diced or sliced

  • 4 carrots, diced or sliced

  • 2-3 spring onions, sliced

  • You can also add: radishes, turnips, any other greens like mustard/kale/collards

  • salt, pepper, paprika, cumin and coriander to taste

Turn the crockpot on high, put a little olive oil in the bottom and add the cut up garlic. Then put the chicken thighs skin down on the bottom of the crockpot and let that brown for about 5 minutes. Then add the lemon juice and lemons. Finally, add the rice, spinach, oregano, tomatoes, parsnips/carrots, onions, and all the other ingredients in the crockpot. Let cook until the chicken reaches 165 degrees and the parsnips are tender (about 4 hours)!

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