• 3 stalks celery, coarsely chopped
• 3 large carrots, sliced
• 1 medium onion, chopped
• 8 ounces mushrooms, halved and sliced
• 1 ½ pounds , boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 (14-ounce) can cannellini beans
• 3 cups chicken stock
• 1 cup frozen peas, thawed
• 2 handfuls of baby spinach, coarsely chopped
• 2 packages (5.2 ounces each) Boursin cheese with garlic and herbs, quartered

Put first 7 ingredients in a 6-quart slow cooker. Cook on low for 5 ½ hours.

Raise heat to high. Add peas and spinach. Cook for an additional 20-30 minutes.

Turn off heat, add cheese and stir until melted.