Step one: Start by washing your potatoes very well and removing any excess dirt. Dice your potatoes into small pieces to allow for even cooking. Place them into the crockpot and then season with salt and pepper, to taste.

Step two: Grab a small mixing bowl and add in your primal kitchen green goddess dressing. If using, add about 1-2 tablespoons of chicken bone broth to the dressing bottle. Shake and then pour into the mixing bowl. Then add in the finely grated or minced garlic clove, if using. Next add in your chicken breasts. Use your hands or a mixing utensil to make sure that the chicken is evenly coated in the marinade.

Step three: Add your marinated chicken breasts on top of the potatoes. Then add in any of the remaining marinade on top. Cover and cook on low for 4-6 hours or until your chicken reaches an internal temperature of 165 F and your potatoes are fork tender.

Step four: Five minutes before serving, remove the chicken from the slow cooker on to a plate and use two forks to shred your chicken. Add the shredded chicken back into the slow cooker, give it a stir and then and add in a bag of fresh spinach. Close the lid to allow the spinach to wilt for 5 minutes or so.

Step five: Just before serving, stir the spinach into the chicken once it has wilted. Add in your shredded parmesan, stir one more time, and then portion and serve! Add some additional parmesan on top if desired.