Slow-Cooked Chicken with Prunes and Spinach

Name: Slow-Cooked Chicken with Prunes and Spinach
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces chicken thighs (bone-in, skin-on); 1 cup dried prunes (pitted); 200 g fresh spinach (washed); 1 large onion (sliced); 3 cloves garlic (minced); 2 tablespoons olive oil; 1 cup chicken broth (low sodium); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 teaspoon ground cinnamon

200 min 4 servings Medium

All Recipes

Tender chicken simmered with sweet prunes and fresh spinach for a hearty, flavourful meal.

Prep

20 min

Cook

180 min

Total

200 min

Servings

Difficulty

Medium

Slow-cooked chicken with prunes and spinach is a comforting dish that combines tender chicken with the sweetness of prunes and the earthiness of spinach. Originating from French culinary traditions, this dish is perfect for those who love a balance of savoury and sweet flavours. The slow-cooking method ensures that the chicken is juicy and full of flavour, while the prunes add a delightful contrast that pairs beautifully with the fresh spinach. This dish is not only delicious but also packed with nutrients, making it a wholesome meal for any occasion.

Instructions

Prepare the ingredients

Rinse the chicken thighs under cold water and pat dry with paper towels. Season with salt and pepper.

Pro tip: Using bone-in, skin-on thighs adds more flavour.

Sauté onions and garlic

Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute.

Pro tip: Avoid browning the garlic to prevent bitterness.

Brown the chicken

In the same skillet, brown the chicken thighs on both sides, about 3-4 minutes per side.

Pro tip: Browning adds depth of flavour to the dish.

Combine in slow cooker

Transfer the onions, garlic, and chicken thighs to the slow cooker. Add prunes, chicken broth, and cinnamon.

Pro tip: Layer ingredients evenly for consistent cooking.

Slow cook the mixture

Cover and cook on low for 3 hours or until chicken is fully cooked and tender.

Pro tip: Ensure chicken reaches an internal temperature of 165°F (74°C).

Add spinach

30 minutes before serving, stir in the fresh spinach until wilted.

Pro tip: Kale can be used as an alternative to spinach.

💡

Tips & Tricks

Use bone-in chicken thighs for added flavour and moisture.
Substitute baby spinach with kale for a different texture.
Sauté onions until translucent for a sweeter flavour.

Frequently Asked Questions

How long should I cook chicken in a slow cooker?

Cook chicken on low for about 3 hours until it reaches 165°F (74°C).

Can I use chicken breasts instead of thighs?

Yes, but thighs are juicier and more flavourful for slow cooking.

What can I substitute for prunes?

Dried apricots or cranberries can be used as a substitute.

Is it necessary to brown the chicken first?

Browning adds flavour, but you can skip this step if short on time.

Can this dish be frozen?

Yes, freeze in an airtight container for up to 3 months.

Serving Suggestions

Serve this slow-cooked chicken with a side of crusty bread or over a bed of rice to soak up the rich sauce. A light green salad or steamed vegetables would complement the meal nicely. You can prepare this dish ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition per serving

450

Calories

32g

Protein

21g

Fat

Tender slow cooker whole chicken on a vegetable trivet, broiled for a crispy finish.

Easy265 min

See the recipe

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