Spinach and Artichoke Dip Crockpot Chicken

• 1- 1/2 pound (4 Breasts) Boneless Skinless Chicken Breasts
• 1 can (10 Oz. Size) Fat-Free Cream Of Chicken Soup
• 23 cups Frozen, Chopped Spinach, Thawed
• 23 cups Artichoke Hearts, Rinsed And Chopped
• 1/2 cups Onions, Sliced
• 18 cups Grated Parmesan Cheese
• 1/2 cups Sour Cream
• 1- 1/4 cup Water
• 1 Tablespoon Garlic, Minced
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 1/4 cups Shredded Mozzarella Cheese

1. Lightly grease crockpot with Pam cooking spray.
2. Place chicken breasts into crockpot.
3. In a separate bowl, mix soup, spinach, artichokes, onions, parmesan cheese, sour cream, water, garlic, salt, and pepper.
4. Pour mixture over chicken breasts.
5. Cook on high 4-6 hours or low 7-8 hours.
6. Stir in the mozzarella cheese right before you are ready to eat.
7. Serve over pasta or rice.

chicken breasts, cream of chicken soup, frozen, hearts, onions, parmesan cheese, sour cream, water, garlic, salt, black pepper, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/spinach-and-artichoke-dip-crockpot-chicken/ (may not work)