Creamy Chicken Tomato Spinach Stew

8-10 frozen chicken thighs
2 tbsp Italian Seasoning
1 tbsp dried basil
1-2 tsp granulated garlic
4 tbsp dried minced onion
2 - 14 oz. can of coconut milk, lite
2 - 14 oz. can diced tomatoes and juice
1 - 14 oz. can tomato sauce
2 cups of chicken broth
1 - 6 oz. can of tomato paste
6 cups of fresh spinach, chopped
1 - 1.5 cups of left over spaghetti sauce (optional but I always seem to have some around. Or you could use some from a jarred sauce)
Salt & Pepper to taste

Add everything to the crockpot. Cool on high for 4-6 hours or low for 9ish.

Take the chicken back out, remove the skin if it has skin, shred the chicken and pour it back in.

You can eat this as a soup or our preferred method is a scoop of rice, a little shredded cheese, and a lot of the stew on top of that.

Delicious! Way more delicious than you would think. Next time I think I'm going to add a cup or so of really finely shredded carrots.