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    Foody Schmoody Blog Recipes For Everyone » Main Course / Meals » Chicken

    Published: Dec 28, 2013 · Modified: Sep 30, 2016 by foodyschmoody ·

    Crockpot Chicken, Mushroom & Spinach (over rice)

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    crockpot chicken, mushr oom & spinach


    Last year I had one of those Tastefully Simple parties and one of the things I was "sampling" was some sort of crockpot chicken artichoke mixture.  If you're not familiar, you just put chicken in a crockpot with a package of their seasonings and maybe a few other things, (I really don't remember exactly) and presto, in a few hours you have dinner.  I do remember liking it and while I couldn't remember the specifics of it, I decided to give it a homemade makeover!

    I must admit, this is NOT pretty to look at is it?  I even served it to my husband with a cautionary warning that if it was gross, we could always order Chinese!  To my surprise, (and secret dismay, I was in the mood for Chinese) it was delicious.  So good in fact, that I ate the leftovers the next day (and gave some to my husband's friend)!  If you follow me, you know I don't eat leftovers (unless I magically re-purpose them)!

    crockpot chicken, mushr oom & spinach
    CROCKPOT CHICKEN, MUSHROOM & SPINACH (over rice)

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    INGREDIENTS:

    • 3 boneless, skinless chicken breasts
    • ¼ C white wine
    • ¾ C vegetable stock/broth (or chicken)
    • 1 can cream of mushroom soup (10.75 oz)
    • 1 teaspoon dried thyme
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ C grated parmesan (I prefer freshly grated, good quality)
    • 1 small sweet onion, sliced
    • 4 oz mushrooms (more or less for your liking)
    • 6 oz fresh spinach

    DIRECTIONS:

     

    1. Spray crockpot with non stick spray, or line it with a plastic liner.
    2. In a bowl combine wine, stock, soup, thyme, salt, pepper and parmesan cheese.
    3. Place chicken in crockpot.  Place mushrooms and onions on top and around the chicken. Pour the soup mixture over everything.
    4. Cook on low 5-7 hours, depending how hot your crockpot cooks.  Chicken is done when it shreds easily with forks.
    5. Shred chicken and stir in spinach.  Continue to cook on low another 15 minutes.
    6. Serve over rice.

     

    crockpot chicken, mushr oom & spinach
    **Random fun fact- Each and every time I type the word "crockpot" on here, my spell checker is trying to make me change it to "crack pot".  **
                                    

     

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    1. Rebecca says

      September 30, 2016 at 11:55 am

      How many servings is this recipe for? I need it to feed 7 people?

      Reply
      • foodyschmoody says

        September 30, 2016 at 3:47 pm

        I'd say this is a good amount for 5 adults. If you need to increase, I would say add 1 more boneless chicken breast.

        Reply
    2. Kelsey says

      December 01, 2016 at 9:45 am

      Can you cook it on high for less time if time is limited?

      Reply
      • foodyschmoody says

        December 01, 2016 at 7:49 pm

        I haven't yet tried it with this recipe but in general, my crock pot cooks on the hot side and chicken cooks up on high in about 2 - 4 hours. I don't see any reason why it wouldn't come out okay in this recipe.

        Reply
    3. Grace says

      November 04, 2017 at 9:45 am

      Thank you for this recipe. My husband, in general, doesn't like any kind of crock pot recipe (unless it's soup or chili) and he really loved this. He even talked about how good it was the next day. I think the combination of the wine, onions, thyme and broth gives it an amazing flavor. We used boneless skinless chicken thighs and served it over bowtie pasta. Next time I might put some cornstarch in before serving to thicken the sauce up a bit more, but I'm definitely saving this recipe for later.

      Reply
      • foodyschmoody says

        November 05, 2017 at 7:11 am

        Great! So glad to hear it!

        Reply

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    A Word About Foody Schmoody

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