Slow-Cooker Chicken Stew With Spinach, Lemon and Feta

Made this for dinner tonight. Took longer than 4 hours in the crock pot and turned out really garlicky. Probably wouldn’t make again.

This was easy to make- put in crockpot and let it go. I did use half the amount of garlic b/c 8 cloves seemed excessive. I used kale instead of spinach which I sliced/chopped in thin strips. It was good the first night and I am sure it will be better after it has set for a day. It wasn’t over the top delicious, just homey and comforting. I will make this again, but next time I will likely quickly brown the thighs for a bit of extra flavor

With a couple changes, this was really good! Added lemon zest at the start; used garlic olive oil instead of garlic powder. Also, browned the chicken (season with S&P first) in a cast iron, put it in the pot, then added the garlic (halved the number of cloves) and shallot to the cast iron to soften and deglazed the pan with dry vermouth to get the brown bits. Then dumped it all in the pot and cooked for 6 hours. Served with feta.

Well - I have to say this is not a keeper. It tastes good enough, but the appearance is not very appetizing due to the green bits of spinach swimming around and sticking to the potatoes and chicken. Plus it will not make a good leftover as the potatoes fall apart and the chicken gets tough.

I will make this again, but next time I will saute the shallot briefly and the garlic even more briefly. Both had too much of a "raw" taste for my liking. I would also double the amount of lemon juice, felt it needed more acidity. I used kale instead of spinach and really appreciated the body it added.

This was super easy — just combine the ingredients in a slow cooker and turn it on — and very tasty. I was concerned after reading some early reviews, but my family agreed it’s a keeper. I used just 6 garlic cloves and skipped the garlic salt based on reviews saying the full amount made the stew too “garlic-y.” We used bread to sop up the leftover broth. Great on a cold evening.

Agree cooking took longer, about 6 hours on low. Found potato wedges awkward so will create 1" chunks in future - probably help with cooking time too. Smelled heavenly! Was a glorious winter-warming meal. Thank you

With just a couple of tweaks this has become a regular comfort soup for me. The missing ingredient is sliced kalamatas as garnish (and I am liberal with them). That plus the feta really ramps up the flavors. One other minor thing is smashing the potatoes up a bit after they've cooked — it releases starch and makes it a little heartier. And lastly, the spinach and dill don't need to cook for 10 minutes; they can just be added at the very end and stirred in for a minute or two.

Made this tonight and it was delicious. Did not use as much garlic as called for and used chicken breasts since that what I had. Will definitely make again, but use thighs for a moister chicken.

Loved the taste of this stew. I made it with chicken breasts instead of thighs because that's what I prefer. I also thickened the stew before serving with about 1T flour. Definitely a keeper!

Subbed goat cheese for feta, potato sticks for pita chips and chives for dill. Finally, a recipe that calls for as much garlic as I always put in. Made in an Instant Pot on the poultry setting and no chicken broth - quick release to add frozen spinach, then 1 min at high pressure (which was probably unnecessary). Smelled great, tasted great, but could do with a little extra something.

This was so delicious! Had it for dinner last night, everyone raved and asked for the recipe. Based on a reader comment, browned the chicken, garlic, shallot first in cast iron skillet. Feta on top is a must, got nice and melty; pita pieces gave a nice crunch.