Slow cooker chicken stew

Using the slow cooker, sweet and savory really does the trick.  The dish is easy, you can just threw together what you have in the pantry and freezer.

Ingredients

• 4 skinless, bones removed chicken breast
• 1 package store bought baby spinach, already washed
• 1/2 bag baby carrots
• 1/2 cup frozen chopped onions
• 1 clove frozen or fresh garlic, chopped
• 1/2 to 3/4 cup chicken stock
• 1/4 cup canned crushed tomatoes
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried basil
• 1/2 tsp turmeric
• 1/4 tsp salt
• 1/2 tsp ground pepper

Directions

1. Place chicken breasts in the bottom of slow cooker, sprinkle with salt, pepper, dried basil, garlic, onion and turmeric powders. Add chopped onions and crushed garlic.

2. Add chicken stock and crushed tomatoes.

3. Turn to high and let cook for about 6 to 8 hours. You will know it’s ready when the chicken is nice and tender and cooked through with no pink spots.

4. About an hour before finished, add baby spinach. Let wilt down and soften but still keep its vibrant color.

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