Chicken with Spinach, Artichokes and Mushrooms

Chicken with Spinach, Artichokes and Mushrooms



1 1/2 to 2 Pounds boneless,

skinless chicken breasts

1 Package (10 to 12 ounces) frozen spinach, thawed and squeezed dry

1 Package (8 to 12 ounces) frozen artichokes or canned

1 Package (8 ounces) sliced fresh mushrooms

1/2 Cup chopped onion

1 Can (3 to 4 ounces) sliced ripe olives

1 Teaspoon chopped garlic

1/4 Teaspoon salt

1/4 Teaspoon black pepper

1 Cup chicken broth

1 Package (about 4 ounces) grated

Parmesan cheese





Rinse chicken and pat dry; set aside





Stir together spinach, artichoke hearts, mushrooms, onion, olives, garlic, salt, pepper and chicken broth in Crock-Pot slow cooker. Stir in chicken breasts.





Cover and Cook, stirring Parmesan cheese in during last hour of cooking. Serve over rice or pasta.



3.5-4 hours on HIGH

7-8 hours on LOW







jackie austin