Lemony Chicken and Rice With Spinach and Feta

In ‘ Slow Cooker Revolution: Volume 2’ by ATK

• Ready In: 5 hrs 35 mins
• Serves: 6

Ingredients

• 1  cup  chopped onion
• 1  tablespoon  vegetable oil
• 1  tablespoon  minced garlic
• 1⁄2 teaspoon dried oregano
• 4  cups cooked rice
• 2  lbs boneless skinless chicken thighs, trimmed
•  salt
•  pepper
• 4  ounces  Baby Spinach (4 cups)
• 1 1⁄2 cups  crumbled feta cheese
• 1⁄2 cup half-and-half
• 1  teaspoon  grated lemon zest
• 2  tablespoons fresh lemon juice

Directions

1. Microwave onion, oil, garlic, and oregano in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
2. Stir in rice.
3. Season chicken with salt and pepper and nestle into slow cooker.
4. Cover and cook until chicken is tender, 4-5 hours on LOW.
5. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
6. Gently stir shredded chicken, spinach, 1 cup feta, and half-and-half into slow cooker and let sit until spinach is wilted and casserole is heated through, about 5 minutes.
7. Stir in lemon zest and juice and season with salt and pepper to taste.
8. Sprinkle with remaining ½ cup feta.
9. Serve.