Slow Cooker Chicken Thighs with Cranberry Spinach

from foodeymoon

1 onion, finely chopped

4 garlic cloves, minced

2 tsp tomato paste

Extra-virgin olive oil

1/2 tsp paprika

1/8 tsp red pepper flakes

1/4 c water

6 boneless, skinless chicken thighs, or 4 bone-in chicken thighs with skin removed

Salt & pepper

10 oz baby spinach (or 10 cups)

1/4 c dried cranberries

1 tbsp lemon juice

1 tbsp toasted pine nuts

1. Line slow cooker insert with thin layer of EVOO. Microwave onion, garlic, tomato paste, 1 tsp extra-virgin olive oil, paprika, and red pepper flakes until the onion is softened, stirring occasionally, for about 5 minutes. Add to slow cooker, along with water. Stir to combine.

2. Season chicken with salt and pepper. Add to slow cooker, turning to cover with mixture. Cook on low for 3 to 4 hours, until chicken is fully cooked and tender.

3. Remove chicken to a plate and cover with aluminum foil. Add spinach to slow cooker, stirring to combine and wilt slightly, 1 handful at a time. Mix in cranberries and any accumulated juices from the chicken. Place chicken on top of spinach and cook on high for about 20 minutes.

4. Remove chicken to serving plates. Season spinach with salt and pepper and add lemon juice and pine nuts; stir to combine, and serve.