Start by washing and drying your fresh spinach, then set it aside. Cut the chicken breasts into bite-sized pieces and season lightly with salt and pepper.
Heat a tablespoon of olive oil in a skillet over medium heat until it shimmers and you hear a gentle sizzle. Add the chicken pieces and sear for about 3-4 minutes, stirring occasionally, until they develop a light golden color. Transfer the browned chicken to the slow cooker.
Pour the chicken broth into the skillet and scrape up any browned bits from the bottom. Let it simmer for a minute, then pour this flavorful liquid into the slow cooker. Add the minced garlic to the cooker as well.
Set your slow cooker to low and cook the chicken with broth and garlic for about 4 hours, until the chicken is tender and fully cooked through. The house will fill with a savory aroma as it gently simmers.
About 15 minutes before you’re ready to serve, add the fresh spinach to the slow cooker. Gently stir it in, allowing it to wilt down and turn a vibrant green while retaining some of its tender bite.
Once the spinach has wilted and everything is heated through, squeeze in the fresh lemon juice and drizzle a little olive oil over the top. Taste and adjust seasoning with salt and pepper as needed.
Give everything a gentle stir, then let it rest off the heat for a couple of minutes. Serve hot straight from the slow cooker, garnished with extra lemon if desired. The tender chicken paired with bright, wilted spinach makes for a simple yet elegant meal.
