Crockpot Chicken, Mushroom & Spinach (over rice)

Last year I had one of those Tastefully Simple parties and one of the things I was "sampling" was some sort of crockpot chicken artichoke mixture.  If you're not familiar, you just put chicken in a crockpot with a package of their seasonings and maybe a few other things, (I really don't remember exactly) and presto, in a few hours you have dinner.  I do remember liking it and while I couldn't remember the specifics of it, I decided to give it a homemade makeover!

I must admit, this is NOT pretty to look at is it?  I even served it to my husband with a cautionary warning that if it was gross, we could always order Chinese!  To my surprise, (and secret dismay, I was in the mood for Chinese) it was delicious.  So good in fact, that I ate the leftovers the next day (and gave some to my husband's friend)!  If you follow me, you know I don't eat leftovers (unless I magically re-purpose them)!

CROCKPOT CHICKEN, MUSHROOM & SPINACH (over rice)

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INGREDIENTS:

• 3 boneless, skinless chicken breasts
• 1/4 C white wine
• 3/4 C vegetable stock/broth (or chicken)
• 1 can cream of mushroom soup (10.75 oz)
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 C grated parmesan (I prefer freshly grated, good quality)
• 1 small sweet onion, sliced
• 4 oz mushrooms (more or less for your liking)4 oz fresh spinach 

DIRECTIONS:

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

**Random fun fact- Each and every time I type the word "crockpot" on here, my spell checker is trying to make me change it to "crack pot".  **