Slow Cooker Chicken with Spinach & Mushrooms #Foodie Friday

My family and I have been having a lovely, but busy summer. My daughter’s swim team will be ending this week and it looks like the team will move up a division… GO LAKESIDE!

My son worked for a few weeks as a Cub Scout Counselor at a day camp and next week he will be going to a fencing camp. 

So, my experimentation with summer slow cooking has been really helpful to get a healthy balanced meal on the table even if I have been driving here and there all day.

This Slow Cooker Chicken with Spinach and Mushrooms is not the most photographic dish, but it sure was tasty.

Slow Cooker Chicken with Spinach & Mushrooms

by Diane Balch
1.5 pounds of chicken skinless (dark meat is best)
1 large onion chopped
1/2 pound of cremini mushrooms chopped
1 bunch of spinach chopped (or other dark green)
2 cloves of garlic chopped
2 tablespoons of Extra-Virgin Olive Oil
1/2 cup of white wine
1 cup of chicken broth
1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of dried thyme
1/2 teaspoon of dried rosemary
1) Layer in crockpot starting with onions on the bottom, then the chicken, followed by mushrooms and greens on top.
2) Whisk together: garlic, olive oil, wine, broth, salt, pepper, thyme and rosemary. Pour over contents of the crockpot.
3) Cook on low for 6 – 8 hours or on high for 4 hours.