I love this recipe because it starts with things I almost always have on hand...and then if I need to run to the store before it's done for the rest (if I haven't planned)...I have plenty of time to do so.
olive oil spray for crockpot
6.5 lbs boneless/skinless ck breasts (frozen ones from sam's club are great!)
3 TBSP lemon juice
dried oregano (sprinkle evenly over all the chicken pieces)
dried red pepper flakes (lightly sprinkle over all the chicken)
2-3 tsp minced fresh garlic (depending on how much you like garlic)
1/2 tsp ck bouillon stirred into about 1 1/2 cups of hot water
S & P to taste
drizzle olive oil over all of the chicken (a good amount)
fresh baby spinach (i don't know the exact measurement, i used about 2 full ziplock gallon bags)
1/4 cup FRESH parsley (chopped)
1/4 cup FRESH dill (chopped)
crumbled greek feta cheese
cooked white rice
defrosted chicken, lemon juice, oregano, red pepper flakes, minced garlic, s & p, olive oil, & water/bouillon mixture in to the sprayed crockpot.
cook the rice in a rice cooker.
cook on low for about 6-7 hours (or watch the chicken to see when it reaches 170 degrees)
after chicken is cooked,
add fresh baby spinach, fresh dill & fresh parsley. (you'll have to add the spinach in stages - it "melts" down if you pour the hot broth over it & leave it covered for a few minutes).
close he lid again & give it some time to soften up a bit (maybe 10 or 15 minutes?)
serve w/ feta crumbled on top & over white rice.