Chicken with Spinach and Artichokes

It's winter, it's cold, you want to snuggle under a blanket and forget about dinner prep, am I right? I knew it. If you can drag yourself away from the couch and that episode of Scandal you are just dying to watch (my newest addiction; cliffhanger every. single. show! Must they?) you can throw a quick, healthy meal in the crock pot then get back to the couch ASAP. As many of my crock pot recipes do, this one starts with bone-in, skin-off chicken thighs. I am not always a fan of eating bone-in chicken (unless it's fried chicken) but when it's cooked low and slow in the crock pot the chicken absorbs the extra flavor the bone imparts before the meat conveniently falls away. Start with the thighs (or breasts if you prefer), chunk some veggies in on top, then add a little Italian seasoning to make a feast for the five senses! Boil up some egg noodles or steam up some brown rice and it's a complete meal. You'll be back in front of the TV before Olivia Pope can say "leader of the free world" or "it's handled.” See, you can be a fixer too.

Chicken with Spinach and Artichokes (adapted from diethood.com)

8 bone in, skin off chicken thighs
Salt and pepper
1 T. Italian seasoning, divided
1 large yellow onion, thinly sliced 
1 (14 oz.) can quartered artichoke hearts
1 1b. baby carrots
2 garlic cloves
1/2 c. low sodium chicken broth
1 (10 oz.) bag baby spinach

Place the chicken pieces in a 6 qt. crock pot then season with salt, pepper and 1 1/2 t. Italian seasoning. In a large bowl combine the onion, artichoke hearts, carrots, garlic, salt, pepper and remaining 1 1/2 t. Italian seasoning and toss to combine. Arrange the veggies on top of the chicken in an even layer. Pour in the chicken broth. Cover and cook for 6-8 hours on low or 2-4 hours on high. 5 minutes before time to eat add the spinach to the crock pot, cover and allow the spinach to wilt then serve over rice or noodles.

4 servings (314 calories each serving) according to my calculator on loseit.com