Slow Cooker Zesty Chicken Soup

• 3 boneless skinless chicken breasts
• 8 -10 asparagus spears (I used marinated ones for more flavor)
• 5 -8 ounces sliced baby bella mushrooms (I love mushrooms so I used 8 oz)
• 34 cup spinach
• 1 12 tablespoons minced onions
• 1 12 teaspoons rosemary
• cayenne pepper (just a dash)
• crushed red pepper flakes (also just a dash)
• salt (probably about 4 shakes of the salt shaker)
• chicken bouillon granule
• water

1. Put the chicken breasts, asparagus, baby bella mushrooms, and spinach in the slow cooker.
2. One cup at a time, add water until all ingredients are covered (more if you like the broth).
3. For every cup of water you add, put in a teaspoon of bouillon granules (or follow the directions for your chicken broth, mine said 1 teaspoon per cup of water).
4. Add the spices.
5. Stir.
6. Leave to cook on low heat for about 5 hours (or until the chicken isn't pink inside).
7. When chicken is done, it should be extremely tender.
8. I like to shred mine with 2 forks.

chicken breasts, baby bella mushrooms, spinach, onions, rosemary, cayenne pepper, red pepper, salt, chicken bouillon granule, water

Taken from www.food.com/recipe/slow-cooker-zesty-chicken-soup-415208 (may not work)