Slow cooker chicken & artichoke stew

A hearty blend of tender chicken and artichoke that also happens to be a very smart meal prep choice. It makes six containers and there's 26g of protein in each one.

Soft, savoury and easy to eat is exactly what you want in the early weeks, and new to the losers bench covers what to expect as you work back up to normal food. Once you're eating properly again, the chicken tinga and the cauliflower tikka masala batch up just as well.

Here's what you'll need

• 2 tbsp. butter
• 1 onion, finely chopped
• salt & pepper
• 4 celery stalks, chopped
• 4 cloves garlic, chopped
• 900g boneless, skinless chicken thighs
• 360ml chicken broth
• 1½ tbsp. lemon juice
• 1 tsp. red pepper flakes
• 280g frozen spinach
• 170g artichokes, drained
• ½ cup cream cheese
• 2 tbsp. fresh dill
• 6 green onions, sliced, to serve
• 4 tbsp. Parmesan cheese, shredded

Here's how to make it

Melt the butter in the slow cooker pot, on the sauté setting. Add the onion, season with salt, and cook, stirring occasionally, about 5 minutes.

Now add in the celery and garlic and cook for a further 2 minutes.

Next, add the chicken thighs, chicken broth, lemon juice and red pepper flakes. Season with salt and pepper and mix well to combine. Place the lid on the slow cooker and cook on low for 4 hours.

20 minutes before serving, add the frozen spinach and the artichokes to the pot. Cook on low until the spinach has warmed through. Add in the cream cheese and fresh dill, and stir to combine.

Break up the chicken into pieces with a spoon and divide the stew between 6 meal prep containers. Top with green onions and Parmesan cheese before serving.

Nutrition per serving