Slow Cooker Spinach and Artichoke Chicken


  • 2 pounds boneless, skinless chicken breasts (about 4 medium)

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 1/2 cups frozen or canned artichoke hearts, thawed or drained if needed

  • 2 cloves garlic, smashed

  • 1 medium shallot, halved and thinly sliced

  • 1 medium lemon, cut into 8 wedges

  • 1/2 cup low-sodium chicken broth

  • 1/2 cup dry white wine, such as pinot grigio

  • 3 ounces baby spinach (about 3 packed cups)

  • For serving: chopped fresh parsley leaves, cooked pearl couscous, extra-virgin olive oil


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