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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow-Cooker Chicken Stew w/Spinach, Lemon & Feta   
    Categories: Poultry, Potatoes, Vegetables, Herbs, Citrus   
         Yield: 6 servings   
       
     1 1/2 lb Boned skinned chicken   
              - thighs   
     1 1/2 lb Yukon gold potatoes;   
              - scrubbed, halved longway,   
              - sliced in 1" wedges   
         8 lg Garlic cloves; smashed then   
              - fine chopped   
         1    Shallot; fine chopped   
         3 c  Chicken broth   
         2 tb Extra-virgin olive oil   
         1 tb (heaping) rough chopped   
              - fresh rosemary   
              +=OR=+   
     1 1/2 ts Dried rosemary   
     1 1/2 ts Dried oregano   
     1 1/2 ts Coarse kosher salt; more to   
              - taste   
       1/2 ts Garlic powder   
       3/4 ts Red-pepper flakes   
              Black pepper   
              Juice of 1 large lemon (1/4   
              - cup juice)   
         8 oz Bunch mature spinach;   
              - w/stems, chopped   
              +=OR=+   
     1 1/2 c  Frozen spinach   
       1/3 c  Lightly packed, rough   
              - chopped dill   
              Crumbled feta & crushed pita   
              - chips; for topping   
       
     In a 6 to 8 qt slow cooker, combine the chicken,   
     potatoes, garlic, shallot, broth, olive oil, rosemary,   
     oregano, salt, garlic powder, red-pepper flakes and   
     several generous grinds of black pepper. Add about half   
     the lemon juice. Cover and cook on low until the chicken   
     and potatoes are tender, about 4 hours.   
        
     About 10 minutes before serving, with the slow cooker   
     still on low, add the spinach and dill. Before serving,   
     taste and add some or all of the remaining lemon juice,   
     as well as more salt and pepper, if desired. Break the   
     chicken thighs up into chunks by pressing the meat   
     against the side of the slow cooker with a spatula or   
     spoon. Serve in bowls topped with feta and crushed pita   
     chips.   
        
     By: Sarah DiGregorio   
        
     Yield: 5 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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