Slow Cooker Creamy Lemon Chicken

Tender chicken thighs simmer with garlic and broth, then finish with cream cheese, fresh spinach, and lemon for a silky, bright slow-cooker dinner.

Prep: 15 min · Cook: 240 min · Yield: 4 · Method: Slow Cooker

Ingredients

• 1.5 lb chicken thighs
• 1 cup chicken broth
• 1 whole lemon
• 3 whole garlic cloves
• 4 oz cream cheese
• 5 oz baby spinach
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tsp dried italian seasoning

Cooking instructions

1. Pat the chicken thighs dry. Season all over with the salt, pepper, and Italian seasoning. (about 5 min)
2. Heat the olive oil in a large skillet over medium-high heat. Brown the chicken for 2 to 3 minutes per side, working in batches if needed; it does not need to be cooked through. (about 6 min) — Medium-high heat
3. Place the chicken in a slow cooker. Add the broth and garlic. Finely grate the lemon zest over the cooker, then cut the lemon in half and squeeze in 1 tablespoon of juice, reserving the remaining lemon for finishing. (about 4 min)
4. Cover and cook on LOW until the thickest chicken thigh reaches 165°F (74°C) on an instant-read thermometer, about 4 to 5 hours. (about 270 min) — LOW
5. Transfer the chicken to a plate. Add the cream cheese to the slow cooker and stir until mostly smooth. Stir in the spinach, cover, and let stand for 5 minutes, until wilted. Return the chicken to the sauce and stir in 1 to 2 tablespoons more lemon juice to taste. (about 8 min)
6. Serve hot, spooning the creamy lemon sauce and spinach over the chicken. (about 2 min)