Crockpot Chicken Recipe – Little Italy Chicken And Spinach

As hectic as life is in today’s world, the Crockpot has quickly become an essential tool in kitchens today. Nothing could be simpler: you put the ingredients in the Crockpot, plug it in, turn it on and come back to a fully cooked meal. You’re then free to work, play or spend the day any way you like, knowing that a delicious meal is waiting for you when you return.

There’s nothing like the aroma of food cooking when you come home at the end of a long day. And, there’s no shortage of recipes for chicken for the crockpot. By doing a little advance planning and following the crockpot chicken recipes, your life can be a lot easier and convenient and you can be a hero to your family.

One more advantage of crockpot cooking is that the crockpot doesn’t heat up the kitchen. This is such an plus in the summer, but don’t limit your crockpot cooking only to the hot summer months. Preparing crockpot recipes is a year-round adventure, and you’ll really enjoy the smell of food cooking slowly all day long, especially in the winter.

Here is one of my favorite crockpot chicken recipes. Served with a side salad and Italian bread, it’s a crowd-pleaser! Tip: If the noodles don’t quite fit in the crockpot, you can break them down. Enjoy!

Little Italy Chicken and Spinach

2 (11 oz) cans cream of chicken soup

1 (10 oz) pkg. frozen spinach, thawed, drained

1 (9 oz) pkg. cooked chicken, diced

1 (8 oz) carton sour cream

1 C milk

1/2 C Parmesan cheese

1 small onion, chopped

1/2 tsp. salt

1/4 tsp. pepper

1/8 tsp. nutmeg

9 lasagna noodles, uncooked

1 C mozzarella cheese, shredded

Place the soup, spinach, chicken and sour cream in large mixing bowl, then stir to combine the ingredients.

Pour in the milk and continue stirring until ingredients are mixed well together.

Now, add the onion and stir well.

Sprinkle in the Parmesan cheese, salt, pepper and nutmeg, stirring until everything is well combined.

Place 3 lasagna noodles in the bottom of the crock pot.

Pour 1/3 of the spinach mixture over the top of the noodles.

Add 1/3 of the mozzarella cheese.

Continue with 2 more identical layers topping off with the mozzarella cheese.

Cover and cook on high 1 hour.

Reduce heat to low and continue cooking 5 hours.

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