I love my slow cooker and I am going to cook more and more dishes using it. When you are dealing with just meat and veggies, it’s just so easy and a great way to prepare a meal. For all those people who say they don’t have time to cook….get a slow cooker!
2 to 2 1/2 pounds boneless lamb shoulder roast
1 14.5 oz. can diced tomatoes
1 tbs minced garlic (5 or 6 cloves)
1/2 tsp salt
3/4 tsp dried oregano
1 14 oz can artichoke hearts, drained and cut into quarters
3 cups fresh baby spinach
Trim the fat from the pork shoulder and cut into one inch pieces.
Stir the lamb, tomatoes, garlic, salt and oregano into a 4 quart sized or larger slow cooker.
Cover and cook on high for 4 to 5 hours or low for 8 hours.
Stir in artichoke hearts and cook on low for about 15 minutes.
Add spinach and serve.
I am going to try this dish with chicken. My husband really liked the lamb but I am not sure I am a fan. I loved this dish but I am going to try it with the chicken and I’ll let you know how it goes.