Herb-Roasted Chicken with Lemon-Spinach Stuffing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A slow-cooker masterpiece featuring tender chicken thighs stuffed with a bright lemon-spinach mixture, infused with rosemary and garlic for aromatic depth. This mediterranean-inspired slow cooker (dairy free) ready in about 495 minutes pairs fresh spinach, lemon, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups, chopped fresh spinach
• 1, zested and juiced lemon
• 2 tbsp, chopped fresh rosemary
• 4 cloves, minced garlic
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat a slow cooker to high. In a bowl, combine 4 cups chopped spinach, 1 tbsp lemon zest, 2 tbsp chopped rosemary, 4 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp pepper. Squeeze in 2 tbsp lemon juice and mix until spinach wilts — about 2 minutes.
2. Step 2: Place 4 chicken thighs in the slow cooker. Spoon the spinach mixture evenly into each thigh, pressing down to pack the filling. Drizzle 2 tbsp olive oil over the chicken and season with remaining 1/2 tsp salt and 1/4 tsp pepper.
3. Step 3: Cook for 4 hours on high or 8 hours on low until the chicken is fork-tender and the filling is fragrant. Let rest 10 minutes before serving, garnished with additional rosemary and lemon wedges.