|10 min||2 h||4|
|2 clove(s)||Garlic (minced)|
|1 medium||White onion (finely chopped)|
|2 medium stalk(s)||Celery (diced)|
|2 medium||Carrots (diced)|
|1 can (13.5 oz)||Artichoke hearts, canned (drained)|
|4 cup||Baby spinach|
|1 whole lemon(s)||Lemon juice|
|4 chicken breast||Chicken breast, roasted (shredded)|
|1 tbsp||Thyme, fresh (or dried)|
|1 tbsp||Rosemary, fresh (or dried)|
|1 tbsp||Oregano, fresh (or dried)|
|2 tbsp||Parsley, fresh (chopped)|
|1 tsp||Black pepper|
1. Combine everything except the chicken and parsley in your slow cooker.
2. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. About 30 minutes – 1 hour before you’re ready to eat, add in chicken and parsley.
3. Allow to heat and serve when ready, adjusting seasoning as necessary. Serve with 2 cups salad.
To bake chicken breast: