Jamie's SuperFuel
2-1-2-1 Meals: undefined
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1 Tbsp olive oil
1-1/2 lbs chicken breast
2 cups onion, chopped
1 cup carrots, chopped
1/2 cup corn
2 tsp dried parsley
2 tsp garlic powder
4 cups chicken broth
1 lb fresh or 10 oz frozen spinach
2 cups cooked brown rice (measure after cooking)
Sea salt and pepper to taste
Directions
If using frozen spinach, allow spinach to thaw overnight in the refrigerator in a strainer or colander with a towel underneath. When thawed, take spinach in hand and squeeze out all excess water. For faster thawing, place package in the microwave and warm up in small increments making sure not to over cook the spinach. When thawed, set aside. If you are using fresh spinach, skip to step 2.
In a slow cooker combine 1 tsp oil, chicken, onion, carrots, and corn. Add seasonings. Cover with broth, coating everything thoroughly. Cook for 4 to 6 hours on high or 8 to 10 hours on low.
Heat the remaining oil in a large skillet over medium heat. Add spinach. If using fresh spinach, cook until wilted. If you are using thawed spinach, cook until heated throughout. Remove pan from heat. Set aside
Transfer chicken from the slow cooker to a large bowl. Shred with forks. Add cooked spinach.
Remove vegetables from the slow cooker with a slotted spoon and mix with the shredded chicken and spinach. Add rice and seasonings. Toss.
Add broth from the slow cooker if the mixture seems dry. Adjust seasonings if needed.