Slow cooker spinach artichoke chicken turns the beloved party dip into a hearty, protein-packed main course. Chicken bakes under a creamy blanket of cream cheese, spinach, artichoke hearts, garlic, and melted mozzarella, then shreds right into the sauce. Eight servings at 34g protein and 8g carbs each — dump, set, and forget comfort food.
Imagine your favorite cheesy, savory spinach artichoke dip transformed into a hearty, protein-packed main course. This Slow Cooker Spinach Artichoke Chicken is the ultimate comfort food dream come true! Just dump, set, and forget, and come home to a ridiculously flavorful meal that’s perfect over rice, pasta, or on its own. Get ready to fall in love with your crockpot all over again!
Ingredients
• 16 oz / 450g Cream Cheese, softened
• 9 oz / 255g Frozen Spinach, thawed, cooked and squeezed very dry
• 14.5 oz / 411g can Artichoke Hearts, drained and chopped
• 1 tbsp / 15g (0.53 oz) minced garlic
• 2 cups / 226g (8 oz) shredded mozzarella cheese
• 3 lbs / 1.3kg (2.87 lb) boneless, skinless chicken (thighs or breasts)
• 1 tsp (5 ml) salt, or to taste
• ½ tsp black pepper, or to taste
Instructions
1. Directions
2. Arrange the chicken in a single layer in the bottom of your slow cooker.
3. Season the chicken generously with salt and pepper. In a separate medium bowl, combine the softened cream cheese, thoroughly drained spinach, chopped artichoke hearts, and minced garlic. Mix until well combined.
4. Gently fold in the shredded mozzarella cheese, reserving a small handful for topping later if desired.
5. Spoon the spinach artichoke mixture evenly over the chicken. Secure the lid and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through.
6. Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir everything together to fully incorporate the chicken into the creamy sauce. Serve hot.
Nutritional Information
• Nutrition Facts
• Per Serving (approximate)
• Calories: 460
• Fat: 10g
• Protein: 34g
Pro Tips
• Pro-Tips for Success
• For the creamiest, non-watery sauce, squeeze as much liquid as possible from the thawed spinach and drained artichoke hearts. A potato ricer or cheesecloth works wonders for this.
• For a deeper flavor profile, quickly sear the chicken in a hot skillet with a little olive oil for 2-3 minutes per side before adding it to the slow cooker.
• Feel free to swap half the mozzarella with Parmesan, Gruyère, or Monterey Jack cheese for a more complex and nutty flavor.
• For a beautiful, bubbly top, transfer the finished dish to an oven-safe casserole dish, top with extra cheese, and broil for 2-3 minutes until golden brown.
FAQ
Q: How do I prevent my spinach artichoke sauce from being watery
A: The key to a thick, creamy sauce is removing as much moisture as possible. After thawing the spinach, squeeze it completely dry using your hands, a cheesecloth, or a potato ricer. Ensure the artichoke hearts are also very well-drained before chopping and adding them to the mix.
Q: What can I serve with this spinach artichoke chicken
A: This versatile dish is delicious served over rice, pasta like penne or egg noodles, or quinoa. For a low-carb or keto option, serve it with zucchini noodles, cauliflower rice, or simply enjoy it on its own with a side salad.
Q: Can I use frozen chicken for this recipe
A: For food safety and to ensure even cooking, it is highly recommended to use thawed chicken. Cooking chicken from frozen in a slow cooker can keep it in an unsafe temperature range for too long.
Q: How do I store and reheat leftovers
A: Store leftover spinach artichoke chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, stirring occasionally, or in the microwave until warmed through.
Pro Tips
- Squeeze as much liquid as possible from the thawed spinach and drained artichoke hearts — a potato ricer or cheesecloth does the job — or the sauce will turn watery in the slow cooker.
- Sear the chicken in a hot skillet 2-3 minutes per side before it goes in; the browned surface adds a deeper flavor layer to the creamy sauce.
- Arrange the chicken in a single layer on the bottom so every piece braises evenly under the spinach artichoke mixture instead of stacking unevenly.
- Swap half the mozzarella for Parmesan, Gruyère, or Monterey Jack for a nuttier, more complex cheese profile that stands up to the artichokes.
- For a beautiful bubbly top, transfer the finished dip-chicken to an oven-safe dish, add the reserved mozzarella, and broil for a couple of minutes before serving.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes — the recipe calls for either. Thighs stay extra juicy through the 4-5 hour slow cook, while breasts give a slightly leaner, firmer shred in the creamy sauce.
Does spinach artichoke chicken freeze well?
It freezes decently for up to 2 months since the cream cheese base holds together. Thaw overnight and rewarm gently, stirring the sauce back to creamy consistency.
How do I keep the sauce from getting watery?
The key is squeezing the spinach and artichokes dry before mixing them with the cream cheese. Moisture left in those two ingredients is the usual culprit.
Is this recipe keto-friendly?
One serving has 8g carbs with 34g protein and 10g fat. Serve it over zucchini noodles or with steamed broccoli to keep the whole plate keto.
Recipe card below.
More Recipes You’ll Love
- Creamy Gorgonzola & Mushroom Pork Chops
- The Only Keto Peanut Butter Cup Recipe You’ll Ever Need
- Salted Almond and Coconut Bark
Slow Cooker Spinach Artichoke Chicken
Ingredients
Method
- Directions
- Arrange the chicken in a single layer in the bottom of your slow cooker.
- Season the chicken generously with salt and pepper.
- In a separate medium bowl, combine the softened cream cheese, thoroughly drained spinach, chopped artichoke hearts, and minced garlic.
- Mix until well combined.
- Gently fold in the shredded mozzarella cheese, reserving a small handful for topping later if desired.
- Spoon the spinach artichoke mixture evenly over the chicken. Secure the lid and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through.
- Once cooked, use two forks to shred the chicken directly in the slow cooker.
- Stir everything together to fully incorporate the chicken into the creamy sauce.
- Serve hot.
