Slow Cooker Honey Mustard Chicken with Spinach

Based on a a recipe I found online, this was incredibly simple.   I served the chicken and spinach over baked polenta rounds, and since the chicken breasts were pretty large, even with only 2 the recipe made four nice servings.  They were perfect for work-from-home workday lunches in this, the time of stay-at-home due to Corona Virus. 

One sad thing, I forgot to put the slivered almonds on it and I think that would be a nice addition.  Next time!

Ingredients:

• 2 to 4 boneless, skinless chicken breasts
• 1 heaping tablespoon honey mustard per chicken breast
• Dash of salt and coarsely ground black pepper
• 16 oz (2 packages) spinach, washed and dried--or more
• 2 tablespoons margarine (cut into small pieces)
• 1 to 2 teaspoons minced garlic
• Optional: toasted sliced almonds

Directions:

1. Grease the crockery part of the slow-sooker with nonstick spray  
2. Pat chicken breasts dry with paper towels, then rub with the honey mustard and sprinkle with salt and pepper.
   
3. Arrange the chicken breasts in the bottom of the slow cooker 
4. Top with spinach. (The recipe said "If your slow cooker is too small for all of the spinach, steam it briefly and add the wilted spinach leaves." The 16 oz. made the slow cooker really full, but it shrunk down considerably.  So maybe adding more spinach and wilting it some would be good. )
5. Dot spinach with butter and minced garlic, and sprinkle with more salt and pepper.
   
   
6. Cover and cook on low for 5 to 6 hours.  (See, look how much it shrinks down!)
   
   
7. Serve over polenta slices, baked in the oven for 20 to 25 minutes.  Or alone, or with toast, or with whatever you want!