In a slow cooker, combine first 6 ingredients (chicken through rosemary). Cover and cook on LOW for 6 to 8 hours.
During last 15 minutes of cooking time, add escarole. Stir well then continue to cook until escarole is wilted. Serve hot and enjoy!
*LEANNE’S NOTE: If you can’t find escarole, try mixing half endive and half baby kale.