Slow Cooker Chicken with Creamed Spinach

This is one of the three dishes I made from the two chickens last weekend. It came out great, but I forgot to turn the crock pot off and it cooked for closer to four hours. The chicken turned out a little dry so I made a gravy with the drippings and that helped quite a bit. I think you can cook this for closer to 3 hours on high and it should be fine.

The gravy in the dish gives it a nice creamy texture, but without any dairy. I made up for that with the spinach side though, you can half the heavy whipping cream and use a soft mascarpone cheese instead if you prefer. I also made a baked potato with a a salt and pepper crust and it was to die for. Who doesn’t love a crispy salty potato crust? Throw some chives from the garden in there and you’ve got yourself a winner.

P.S. Double triple this spinach recipe for your own good because it’s real tasty and you’re going to want a lot more if you’re cooking for more than one night or more than two people.

DSC_0142

Slow Cooker Chicken with Creamed Spinach
1 Whole Chicken, wings, breasts, and thighs
1/2 lb bacon, sliced into 1/2 inch strips
1/2 cup dry white wine
1 lb pearl onions, peeled
1 lbs white mushrooms
4 garlic cloves, chopped
3 sprigs fresh rosemary
Salt and pepper
1/4 cup warm water
2 tablespoons cornstarch

DSC_0974

1. Cook the bacon in a large skillet until crispy. Remove from the skillet and transfer to a slow cooker.

DSC_0908

2. Add the chicken to the bacon fat and brown on both sides. Transfer the chicken to the slow cooker. 3. Pour the wine into the skillet and bring to a boil. Pour the mixture over the chicken. Add the mushrooms, onions, garlic, rosemary, and salt to the slow cooker.

DSC_0986

4. Cover and cook for 3 hours on high.

5. Transfer the chicken, mushrooms, and onions to a serving dish and pour sauce into a small saucepan. Combine the water and cornstarch and then slowly pour into the sauce. Bring to a boil and stir until the gravy thickens. Pour over the chicken and serve.

Creamed Spinach
2 lb baby spinach, stems removed
2 Tablespoons unsalted butter
1/4 cup onion, finely diced
1/2 cup heavy cream
1/2 cup Parmigiano-Reggiano cheese, grated
1/2 teaspoon ground nutmeg

DSC_0097

1. Bring a pot of water to a boil and add spinach, cook for 2 minutes. Remove spinach from the water and transfer to an ice bath to stop the cooking and keep bright green color.
DSC_0105

2. Wipe out the saucepan and add the butter, heat until it melts. Add the onion and salt, cook down until the onions have softened. Add the spinach, cream, cheese, and nutmeg. Cook until the cream has cooked down a big and the cheese has fully melted.

DSC_0150

About the author

Allison
Allison

I’m Allison. I like taking pictures, cooking, and baking. My husband, Jason, and I moved to California from the NY/NJ area in August of 2014. We’re starting a new life out here and so far it’s been an revitalizing experience! You can read more about why this page is called "Stills and Spills” in the first entry. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Copyright © 2015. Powered by A & E Cyber Publishers.