Lemony Chicken And Rice With Spinach And Feta - cooking recipe

Ingredients

1 cup chopped onion
1 tablespoon vegetable oil
1 tablespoon minced garlic
1/2 teaspoon dried oregano
4 cups cooked rice
2 lbs boneless skinless chicken thighs, trimmed
salt
pepper
4 ounces Baby Spinach (4 cups)
1 1/2 cups crumbled feta cheese
1/2 cup half-and-half
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice

Preparation

Microwave onion, oil, garlic, and oregano in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
Stir in rice.
Season chicken with salt and pepper and nestle into slow cooker.
Cover and cook until chicken is tender, 4-5 hours on LOW.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
Gently stir shredded chicken, spinach, 1 cup feta, and half-and-half into slow cooker and let sit until spinach is wilted and casserole is heated through, about 5 minutes.
Stir in lemon zest and juice and season with salt and pepper to taste.
Sprinkle with remaining 1/2 cup feta.
Serve.