First, dice the yellow onion into 1/2 inch pieces.
Then, add the chicken, spinach, onion and the parmesan cheese into a large freezer bag – it’ll keep for about 6 weeks – well, that’s how long it took before I used it and it was great!
Then, when you’re ready, dump the bag along with a jar of pasta sauce into the crockpot.
Cook on low for 6-8 hours, stirring every so often (if you don’t, you’ll just get a few little burnt onions on the side – feel free to let it cook while you’re at work!).
Once you’re almost ready to eat, cook up a batch of pasta and then either serve the chicken on top, or mix in the pasta – your call! I guess you don’t have to use pasta, you could use rice or even eat this on cheese buns – oh, that would be so good!
Top with extra cheese! This meal is hearty and warm, and packs up for leftover lunches super well.