lbs. of chicken parts, local free range when possible
quarts of water
stalks of celery
tsp of minced garlic
Handful of fresh baby spinach
cup of pearl onions
thyme, rosemary, salt, pepper to taste
Remove the skin from the chicken. Add the water and the remaining ingredients to the crockpot (leave out the thyme and rosemary for now). Cook on low for 8-10 hours. Remove the chicken from the crockpot and remove the bones. Place the chicken back in the pot with the thyme and rosemary. Heat again on high for 30 minutes. Toss in the spinach until just wilted, and serve!