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Ingredients and seasonings must exist in make

1. Prepare 1 large pack boneless, skinless chicken thighs
2. Prepare 2 packs (8 ounce) sliced mushrooms
3. Prepare 1 can (10.5 ounce) condensed cream of mushroom soup
4. Use 1 can (14.5 ounce) low sodium chicken broth
5. Prepare 1/8 teaspoon black pepper
6. Prepare 1 teaspoon thyme leaves
7. Prepare 1 onion, sliced
8. Use 6 cloves garlic, minced
9. Prepare 2 packs (6 ounce) fresh baby spinach leaves
10. Prepare Cooked white rice

Squeeze mushrooms dry and keep soaking water. Add in ground meat (beef or pork preferred) and cook until browned. Slow cooker pork tacos with hoisin and ginger: 🐢: 👍: 🐖: Black pepper tofu and asparagus: 🐇: 👍: 🥬: Chickpea tagine with chicken and apricots: 🐈: 👍: 🐔: Black-eyed pea stew with kale and andouille: 🐈: 🥧: 🐖: Spicy butternut squash pasta with spinach: 🐈: 👍: 🍠 & 🥬: Turmeric-Black Pepper Chicken with. Sautee stems and green onions and combine with breadcrumbs, Parmesan cheese, Italian herbs, basil, parsley, salt, and pepper.

Instructions to cook Crockpot Mushroom 🍄 Chicken 🐔 with Spinach:

1. Rinse and pat dry your chicken thighs…..
2. Place thighs into a crockpot……
3. Clean your sliced mushrooms……
4. Place mushrooms into crockpot on top of chicken thighs….
5. Add to crockpot your cream of mushroom soup, chicken broth, black pepper and thyme leaves…..
6. Now add to crockpot your sliced onion and minced garlic, mix all well……
7. Cover and cook on low heat for 6 hours, stirring occasionally…..I left the lid on my crockpot partially opened during the cooking process so that some of the liquid can evaporate while it’s cooking…….
8. Add into crockpot your fresh baby spinach, mix thoroughly and cook for about 20 minutes on low heat or until leaves have wilted……
9. Serve with your cooked white rice and enjoy 😉!!
10. Done and ready to serve!

To make heartier mushrooms, add minced ham, prosciutto, toasted pecans, or bacon bits. Add onions and cook, stirring occasionally until soft and beginning to brown. Push onions to the perimeter of skillet and increase the heat to medium high. Add chicken and cook, stirring frequently until juices run clear. Stir in the flour and ketchup, then whisk in the broth.

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