In a slow cooker add the chicken, onion, celery, cream of chicken soup, evaporated milk, chicken bouillon and poultry seasoning.Cook on high for 4 hours or low for 8 hours. When there is about 30 minutes remaining on the cook time, remove chicken breasts and shred the chicken. Add the chicken back to the crock pot with the frozen veggies and continue the last 30 minutes of cooking.
In the slow cooker combine the oil, broth, soy sauce, grill shaker seasoning, garlic, ginger, and hoisin. Whisk to combine. Add the pork loin and coat with the sauce. Cook on low for 6 hours.
Remove pork from slow cooker and shred. Pour the remaining sauce over the pork and serve over rice and veggies.
Preheat oven to 350 degrees. Prepare a 11x7 baking dish with cooking spray or greased with butter.
Combine the spinach, rice, 1/3 cup melted butter, cheeses, shallot, garlic, eggs and half & half in a medium to large bowl. Add salt and pepper and stir to combine.
