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