Rub oregano, parsley and basil on chicken breasts before slow-cooking with spinach and tomatoes in a low-sodium broth. Finish the healthy slow-cooker chicken dinner by serving with cooked orzo and a sprinkling of Parmesan.

Source: Midwest Living


Recipe Summary

20 mins
4 hrs (low) or 2 hours (high)
4 chicken breasts plus 4 cups pasta mixture


Ingredient Checklist


Instructions Checklist
  • In a small bowl combine dried oregano, basil, parsley, salt, and pepper. Sprinkle mixture evenly over chicken; rub in with your fingers. In a large skillet cook chicken in hot oil over medium-high heat about 6 minutes or until brown, turning once. Remove from heat.

  • In a 3 1/2- or 4-quart slow cooker combine chicken, broth, and garlic. Add spinach; top with tomatoes. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.

  • Remove chicken from cooker; cover and keep warm. Using a slotted spoon, transfer spinach and tomatoes to a large bowl; discard liquid. Stir cooked pasta, lemon peel, and lemon juice into spinach mixture. Serve chicken with pasta mixture. Garnish with cheese and fresh oregano.

Nutrition Facts

414 calories; total fat 10g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 146mg; sodium 595mg; potassium 1242mg; carbohydrates 24g; fiber 3g; sugar 4g; protein 54g; trans fatty acidg; vitamin a 2632IU; vitamin c 21mg; thiaminmg; riboflavinmg; niacin equivalents 22mg; vitamin b6 2mg; folate 177mcg; vitamin b12mcg; calcium 108mg; iron 3mg.