Spinach and Artichoke Dip Crockpot Chicken

1 1/2 lb (4) Boneless Skinless Chicken Breast
1 can fat free cream of chicken soup, 10oz can
2/3 c. frozen, chopped spinach, thawed
2/3 c. artichoke hearts, rinsed and chopped
1/2 c. onions, sliced
1/8 c. grated parmesan cheese
1/2 c. sour cream
1 1/4 c. water
1 tbsp. garlic, minced
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. shredded mozzarella cheese

Lightly grease crockpot with cooking spray. Place chicken into crockpot. In a separate bowl, mix soup, spinach, artichoke, onions, parmesan cheese, sour cream, water, garlic, salt, and pepper. Pour mixture over chicken breasts. Cook on high 4 to 6 hours or low 7 to 8 hours. Stir in the mozzarella cheese right before you are ready to eat. Serve over pasta or rice.