(Sorry y’all, I forgot to take a pic of this step.) After the three hours were up, I stirred in my green of choice. This year, we went with spinach. No fresh spinach, no frozen spinach. I used canned spinach, which I drained. After stirring in the spinach pretty well, I put the lid back on and left my slow cooker alone for another two hours, still on high. When I took the lid off, a wonderful aroma hit my nose and I was ready to dive in!