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Homemade Slow Cooker Spinach Artichoke Chicken photo

Slow Cooker Spinach Artichoke Chicken

Tender chicken cooked in a creamy spinach and artichoke sauce for an easy, comforting slow-cooker meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 servings

Equipment

  • 4‑quart slow cooker
  • Cutting Board
  • Chef’s knife
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Serving platter

Ingredients
  

  • 8 cups spinach, loosely packed chopped
  • 1/4 cup chicken broth
  • 4 chicken breast filets
  • 3 cloves garlic fresh, chopped
  • 1/4 sweet onion finely chopped
  • 4 tablespoons cream cheese reduced-fat (not fat-free)
  • 4 tablespoons Parmesan cheese shredded
  • 14 ounces artichoke hearts canned, preservative-free, drained and chopped (or 6–8 jarred artichoke hearts, drained and chopped)
  • 1 cup grape tomatoes or cherry tomatoes, chopped
  • salt and pepper to taste

Instructions
 

  • Add the chopped spinach, chicken broth, and chicken breasts to a 4‑quart slow cooker in an even layer.
  • Sprinkle the chopped garlic, finely chopped sweet onion, and salt and pepper over the chicken and spinach.
  • Cover and cook on low for 6–8 hours or on high for 4–6 hours, until the chicken is cooked through and reaches 165°F (74°C).
  • Just before serving, carefully remove the chicken breasts from the slow cooker and place them on a serving platter.
  • Stir the cream cheese, shredded Parmesan, and chopped artichoke hearts into the slow cooker until the sauce is smooth and creamy.
  • Spoon the creamy spinach and artichoke sauce over the chicken, top with the chopped grape tomatoes, and sprinkle extra Parmesan if desired.

Notes

  • Use reduced‑fat cream cheese, not fat‑free, for best texture.
  • Drain canned or jarred artichokes well before chopping.
  • Adjust salt and pepper to taste after adding the cheeses.
  • Grape or cherry tomatoes add freshness; you can omit if preferred.