Sunday, June 12, 2016

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


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

  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!



    Pam said...

    Sounds delicious and a great combo of ingredients!

    JG said...

    Pam- Using a Yam instead of a white Potato- amazing the flavor it adds.