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In honor of my birthday (okay, technically it was yesterday) I'm going to really honor my own tummy this week!  I grew up eating a lot of chicken, and if there are two veggies I love, it's new potatoes and spinach.  Don't bother trying to tell me the potatoes are technically a starch, gals; I'll plug my ears and ignore you.  *grin*  When I spotted this recipe, I figured it'd be an easy way to bring in the best of a bunch of worlds.  The ingredients are easy to get, it only takes about 15 minutes to prepare, and you'll only dirty one pot.  I bet you may already have most of the ingredients on hand, even.  Perfect!  Give it a try and let me know what you think!

What You Need:

• 1 1/2 pounds boneless, skinless chicken breast halves (trimmed of fat)
• 1 tsp. ground black pepper
• 1/2 tsp. salt
• 1 pound small red potatoes (quartered)
• 2 - 6 oz bags of fresh baby spinach
• 1 C frozen chopped onion
• 1 - 10.75 oz can of condensed cream of celery soup

What To Do:

• Preheat broiler.  Line a baking sheet with aluminum foil.  Sprinkle chicken breasts with salt and pepper and arrange on prepared baking sheet, smooth sides up.  Broil 6 inches from heat for 10 minutes (or until chicken is golden). 
• While chicken is cooking, arrange potato quarters in your 4-quart slow cooker.  Top with spinach and onion.
• Spoon half of soup on top of the veggies.
• Add chicken and spread the rest of the soup on top.
• Cover and cook on low for 5 - 6 hours.

(Don't feel like using the broiler?  You can leave out that step, but supposedly it creates a "better-flavored dish".  Let me know which way you cook it up!)

Be sure to pop on by Sandra's blog, Diary of a SAHM, to see what recipes she and the other Slow Cooking Thursday bloggers are sharing.  Don't forget to leave a link to your own blog with your favorite slow cooker ideas as well!