Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup white wine or chicken broth1/2 cup sour cream1 teaspoon herbes de Provence1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch pieces1-3/4 cups sliced baby portobello mushrooms6 cups fresh spinachHot cooked egg noodles
Preparation
In a 3-qt. slow cooker, combine the soup, wine, sour cream and herbes de Provence. Stir in chicken and mushrooms. Fold in spinach. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with noodles.
