• Cooking Time: 4 hours in crock pot
• Servings: 4-6
• Preparation Time: 15 minutes
• 1 t. oregano, crushed
• 1 t. basil, crushed
• 1 t.parsley, crushed
• 1/2 t. salt
• 1/4 t. pepper
• 4 chicken breasts, cut in half and pounded to 1/2"
• 1 T. olive oil
• 1 c. chicken broth
• 3 cloves garlic, minced
• 16 oz. package fresh baby spinach
• 2 c. heirloom cherry tomatoes
• 1 1/2 c. cooked pasta (orza if you can find it GF)
• 1 t. lemon zest
• 2 T. lemon juice
• 1/4 c. parmesan

1. In a small bowl combine oregano, basil, parsley, salt, and pepper. Rub onto both sides of prepared chicken. In a large skillet cook chicken in hot oil until nicely browned on both sides. Remove from heat and set aside. In slow cooker, mix chicken broth, garlic, and chicken. Top with spinach and tomatoes. Cook on low heat for 4 hours or on high heat for 2 hours. Remove chicken, spinach, and tomatoes; pour liquid into saucepan and cook pasta in liquid adding water if needed. Put chicken back in crockpot. When pasta is done, combine pasta, some of the liquid, spinach, and tomatoes in a serving bowl, top with chicken, sprinkle with parmesan and serve immediately.

We love the bright, fresh Greek flavors of this dish.