Spinach & Mushroom Crockpot Chicken Dinner

• 2 1/2 lb whole chicken or pieces. I use a whole chicken
• 2 1/2 cup fresh chopped baby spinach
• 1 can 13.25 oz. sliced mushrooms,drained
• 16 oz sour cream
• 1 packages knorr homestyle stock.
• 1 salt and pepper to taste
• 3 tbsp minced garlic
• 1 lb baby carrots
• 12 baby redskin potatoes, washed
• 1 lb wide egg noodles

1. place washed chicken in large crockpot.
2. sprinkle baby spinach on top.
3. sprinkle garlic on top of that.
4. now add mushrooms (or u can use fresh if u like).
5. top with sour cream.
6. add your knorr stock..
7. sprinkle with salt and pepper.
8. cover and cook in crockpot on high heat for 15 min.
9. then reduce heat to low and cook for an additional 4 hours.
10. stirring sauce around and basting chicken with it.
11. after the 4 hours bump up the heat to high add potatoes around the chicken.
12. and then top with baby carrots.
13. baste carrots and potatoes with surrounding sauce.
14. cook until chicken is done (no longer pink and juices run clear) and when potatoes and carrots are soft but not mushy.
15. about 1 hour.
16. basting carrots and potatoes occasionallly.
17. meanwhile cook egg noodles according to package directions.
18. rinse and drain.
19. set aside.
20. when meat is done serve meat on a plate with potatoes and carrots on the side.
21. put noodles on plate and spoon the sauce over the noodles and chicken.
22. enjoy!

chicken, baby spinach, mushrooms, sour cream, knorr homestyle stock, salt, garlic, baby carrots, baby redskin potatoes, egg noodles

Taken from cookpad.com/us/recipes/337043-spinach-mushroom-crockpot-chicken-dinner (may not work)