Chicken with Spinach, Artichokes and Mushrooms

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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 can artichokes 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

  1. Rinse chicken and pat dry; set aside

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

  3. 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

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