Slow Cooker Yam Chicken Florentine

Slow Cooker Yam Chicken Florentine

Chicken Florentine in my Slow Cooker always tastes oh so good!  The colorful dinner with tender chicken pieces & chunks of vegetables.  Then, there's the great sauce!  Every forkful begs another!  It's the yummy dinner where the Baby Carrots & potato chunks are placed in my non-stick Slow Cooker's pot first & then the Chicken Tenders, topped with defrosted frozen spinach.  A quick visit to my Spice Rack for the dried ingredients & it does not take long to prepare this meal.  It's one of those quick & easy dinners that really cooks itself- first on High heat, then on Medium heat.  Yes, there's more to the story, but you get the idea.

With my non-stick pot that's sprayed with PAM, I've learned to place a hard veggie on the bottom.  Learning the hard way that meat can become too crispy & tasteless if placed on the bottom of the pot, first.  

Today, a large Yam was substituted for a white Potato that I usually use.  A couple of days ago we enjoyed Baked Potatoes at dinner, so white Potatoes were not going to be repeated.  Oh, what a great difference a Yam makes!  While enjoying this one pot meal, every bite contained a sweetness from the Yam!  Now, I'll always use this veggie when making this Slow Cooker/ Crock Pot dinner.

Slow Cooker Yam Chicken Florentine

Ingredients:

1 Lb. Baby Carrots
(1) large Yam/ Sweet Potato
1 teaspoon dried Parsley
1 teaspoon dried Chopped Onion
2 Bay Leaves
1- 1 and 1/2 Lbs. Chicken Tenders
1/4 teaspoon Oregano
1/4 teaspoon Basil
1/8 teaspoon Garlic Powder
(1) 10 oz. pkg. frozen Spinach, defrosted
1 Can Healthy Request Cream of Mushroom Soup
1/3 Cup Water


Method:

1. Rinse Baby Carrots under cool water. Place in Slow Cooker's pot.
2. Rinse Yam (using veggie brush) under cool water.  Cut into 1" chunks, quarter & place in pot.
3. Add 1 teaspoon dried Parsley & 1 teaspoon dried Chopped Onions.
4. Add 2 Bay Leaves.
5. Rinse Chicken Tenders under cool water.  Place on top of vegetables.
6. Sprinkle on about 1/4 teaspoon Oregano, 1/4 teaspoon Basil & 1/8 teaspoon Garlic Powder.
7. Add defrosted Spinach on top, spreading evenly.
8. In a bowl mix 1/3 Cup Water with 1 Can Healthy Request Cream of Mushroom Soup.  Spread evenly over top.
9. Place lid on Slow Cooker & set temperature.
10. Cook on #5 High- 1 Hour.  Then, reduce to #3 for 2 Hours. 
11. Enjoy!!!

Refrigerate any remaining portions.

This is so good any season of the year!  Now, whenever I have plans to make this Slow Cooker meal, I'll always include the Yam!

Enjoy!
Yummy!