crockpot | Johnny La Pasta

It’s been awhile since I created and shared a new recipe with you all. I have been in a bit of a culinary rut as of late, mostly cooking tried and true classics for the past couple of months. Today, however, I felt the urge to create something new on impulse and thus this Slow Cooker Vegan Lentil & Spinach Stew was born. I love a good plant-based soup, and particularly one that you can make entirely in the slow cooker, minimizing the active cooking time to almost nothing. This recipe ended up hitting all of the marks with its five minutes of prep and incredibly warming, earthy flavors and feel. I hope you enjoy it as much as I did!

Slow Cooker Lentil & Spinach Stew

Servings: 4-6
Time: 3-6 hours
Difficulty: Absurdly Easy
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1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 tablespoons minced garlic
1 1/2 cups green lentils
1 15oz can crushed tomatoes
4 cups vegetable broth
2 teaspoons salt
2 teaspoons pepper
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon turmeric
Pinch cayenne
1 bay leaf
2 cups Spinach
2 tablespoons red wine vinegar

Directions:

Combine all ingredients onion thru bay leaf in a slow cooker. Stir to combine. Cook on low 6 hours or high 3 hours. When ready to serve, stir in the vinegar and spinach until wilted. Ladle into bowls and serve.

Slow Cooker Lemon Artichoke Chicken

In the past year, I have fallen truly and deeply in love with my Slow Cooker, whom I affectionately call Carlotta. The relationship that I have with this piece of home-cook culinary equipment is nothing short of magical. In my busy 50+ hour work week, Carlotta often makes sure that I am fed healthful and delish meals with unimaginable ease. I adore her for it. This new recipe for Slow Cooker Lemon Artichoke Chicken that Carlotta and I created together is just one of my favorite meals to make for the whole week, especially in the warmer months.

OH CARLOTTA!

The recipe is unfathomably simple, quite inexpensive, and greatly healthy! Chicken, onions, garlic, pre-prepared artichoke hearts, capers, lemon, herbs, and a splash of wine make this dish zesty and bright with the chicken so tender it can be shredded with a fork. Essentially, you dump all of these ingredients into the Slow Cooker (I’ll let you name your own) and turn it on: that’s it! If you invest in a quality Slow Cooker complete with a timer that switches to the “Warm” setting after it is finished cooking and stays there – like Carlotta here – you can make this on your way out the door in the morning and when you get home in the evening, the Slow Cooker will have kept it warm and ready for you all day long. Once you experience this for yourself, you will find it hard to break away from your Slow Cooker for more than a week.

It looks messy because it is all so tender, but boy does it taste great!

I like to serve this Slow Cooker Lemon Artichoke Chicken with seasonal vegetables and some sort of carb to soak up the sauce like quinoa, rice, couscous, or my personal carb-fake-out cauliflower rice. This is the ultimate late-Spring and all-Summer week night meal that you are going to love!

Slow Cooker Lemon Artichoke Chicken

Servings: 4-6
Time: 2 1/2 to 4 1/2 hours
Difficulty: Absurdly Easy
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Ingredients:

4-6 Boneless, skinless chicken breasts or thighs (your choice)
1 yellow onion, large diced
2 tablespoons crushed garlic
1 package frozen artichoke hearts or 2 cans artichoke hearts
¼ cup capers, drained
2 teaspoons dried oregano
1 lemon, halved then sliced
¼ cup basil leaves, torn
2 tablespoons white wine
1 teaspoon salt
1 ½ teaspoon black pepper

Directions:

Place the chicken at the bottom of the Slow Cooker. Cover with the onions, garlic, artichoke hearts, capers and dried oregano. Sprinkle with salt and pepper. Place the lemon slices and half of the basil over all. Pour in the white wine.

Cook on the low setting for 4 ½ hours or on the high setting for 2 ½ hours.

To serve, plate the chicken with desired sides. Spoon over some of the sauce and top with additional torn basil leaves. Enjoy!