Slow-Cooker Chicken, Spinach & White Bean Stew

Combine chicken, beans, carrots, onion, tomato sauce, broth, oil, paprika, oregano, thyme and garlic powder in a 5- to 6-quart slow cooker. Cover and cook on High until the chicken is completely cooked and falling off the bone, about 3 hours and 40 minutes. Remove the chicken and place on a cutting board. Let cool slightly; shred the chicken (discard bones) and return to the slow cooker. Stir in spinach. Cover and cook until the spinach is wilted, about 20 minutes. Serve over rice and with hot sauce, if desired.