This recipe uses many common pantry and refrigerator staples. All you have to pick up at the supermarket is fresh spinach and chicken thighs.
Combine first 9 ingredients in an electric slow cooker. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 3 hours. Stir in rosemary and spinach; cover and cook on LOW for 10 minutes.
Ladle soup into bowls; top each serving with cheese.
Cooking Light Slow Cooker Tonight
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