2 Servings 240 min Cook
1/2 Lb Mushrooms
1 Cup Chicken Broth
6 Oz Sausage
2 Pepper Serrano Pepper
1/2 Cup, chopped Onions
4 Tbsp Cream Cheese
4 Tbsp Heavy Whipping Cream
3 Cup Spinach
1 Dash Salt
1 Dash Pepper
0 Tsp Crushed Red Pepper Flakes
Cook sausage over medium heat in a nonstick pan until cooked through.
Slice and set aside when cool enough to touch.
Add mushrooms and chicken stock to slow cooker; season with salt, pepper and/or red pepper flakes to taste.
Chop red onion, serrano chiles and sausage; add to mushrooms.
Add 1 cup fresh baby spinach; cover and cook on low for 2 hours, stirring once after 1 hour.
Add heavy cream, cream cheese and 1 cup fresh baby spinach; stir, cover and cook for 1 hour.
Add remaining spinach, cover and cook 1 hour.