2 (16 ounce) cans French onions, drained
1 (4.5 ounce) can chicken broth
1 carrot, grated
1 cup sliced mushrooms
1/3 cup chopped fresh spinach
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon chili seasoning
1 teaspoon dried parsley
1 1/2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
3 (1 ounce) cans chopped fresh mushrooms
1/3 cup vegetable oil
Place all ingredients in the slow cooker in the order suggested by the manufacturer. Mix well, and add 2 1/2 pounds chicken. Cover, and cook on Low for 2 to 3 hours cooking time. Transfer chicken breasts to another ovenproof container and seal. Brown on both sides and serve with mushrooms and greens.