• A little olive oil
• 1 pound baby potatoes, halved (about 3/4-inch pieces)
• 1-2 cloves fresh garlic, chopped
• 1 cup Italian salad dressing (Newman’s Own is our go-to)
• 2 teaspoons Italian seasoning
• 1 teaspoon oregano
• ½ teaspoon basil
• ½ teaspoon onion powder
• 1 cup (2 ounces) grated Parmesan Reggiano cheese or Pecorino Romano, divided into thirds
• Salt
• 4 large boneless, skinless chicken breasts (about 2 1/2 pounds total)
• 2 (5-ounce) packages baby spinach

Wash spinach thoroughly – yes, even the prewashed leaves that come in a bag. Set aside to dry.

Coat the bowl of your crockpot with a splash or two of olive oil, then add the (washed) potatoes and garlic. Pour over half the Italian dressing, half of the oregano, basil, and onion powder, 1/3 of the grated cheese, and a pinch of salt. Lay the chicken on top, then top with the remaining dressing, spices, and cheese.

Cook on high for 2-3 hours, or low for 3-4 hours. When the chicken reaches 155 degrees, change temp to “keep warm,” because it will continue to cook while you complete the recipe. Add the spinach, and stir it into the sauce to wilt. Leave on the “keep warm” setting for about 30 minutes. When finished, the spinach will be wilted and the chicken will be at an internal temperature of 165 degrees.

Sprinkle the remaining cheese over the top before serving.

Like all of the recipes in this category, we haven’t tried this yet. But it looks like it will work, and sounds delicious to us. When we finally get around to a test batch, we’ll move this into the category where it really belongs. If you try it out before we do, let us know about your results!