Slow Cooker Zesty Chicken Soup

This is a very flavorful recipe I made up on my own and liked so much that I decided to write it down (I usually cook on the fly with whatever is in my fridge/pantry). I was impressed with how much flavor the chicken picked up in this recipe! It's very simple, with a little kick of complimentary spices.

• Ready In: 4 hrs 10 mins
• Serves: 4-6

Ingredients

• 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)
• 3⁄4 cup spinach
• 1 1⁄2 tablespoons  minced onions
• 1 1⁄2 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

Directions

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). 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).
3. Add the spices. Stir.
4. Leave to cook on low heat for about 5 hours (or until the chicken isn't pink inside).
5. When chicken is done, it should be extremely tender. I like to shred mine with 2 forks.