When it’s cold outside, the crock pot is my best friend. Last week I accidentally came up with a new favorite crock pot recipe. I had bought some portobello mushrooms to put in my omelets for the week, but I didn’t really care for the mushrooms with the eggs. I love portobello mushrooms though and I hate to waste food. That’s why I chopped up the two large mushrooms and put them in the crock pot with the cooked chicken (which had made its own broth). I also added a bag of spinach (see picture below). The spinach looks like a lot in the bag, but spinach shrinks a lot as it cooks, so you really do need that much. I really made this dish for myself, but to my pleasant surprise Reggie and both of the kids loved it too…and asked for seconds! I thought that the dark broth (due to the mushrooms might turn them off, but it didn’t. You can call it soup or stew. (It’s like that whole sweet potato/yam dilemma that I had a while back…it depends on whom you ask!) Whatever it’s called, I’ll take it! Anything that makes my kids (especially Sean!) gobble up spinach and portobello mushrooms is tops in my book!
Chicken, Spinach and Portobello Mushroom Soup (or Stew!)
Yield: 6 servings
- 6 chicken quarter legs
- 2 large portobello mushrooms, chopped
- 1 bag of spinach
- Seasoned salt and pepper, to taste
1. Rinse the chicken. Sprinkle it with your preferred seasonings. (I keep it simple and just use seasoned salt and black pepper.) Place the chicken in a crock pot/slow cooker. Place the cover on top. Set the cooker on low for 6 hours and push “Start”.
2. Meanwhile, rinse off the vegetables and chopped the mushrooms into medium cubes.
3. At the 5 hour mark, add the mushrooms and spinach to the slow cooker. Season and stir.
4. Cut off the slow cooker when the timer goes off. That’s it! You have a delicious meal!
-This dish stands alone. However, if you have a carb lover in your home (like I do!), you can serve this along with rice or whole grain pasta.