Go Back
–+ servings
Slow Cooker Spinach Artichoke Chicken – vegetarian recipe
Stav Kogan

Slow Cooker Spinach Artichoke Chicken

Transform your favorite cheesy, savory spinach artichoke dip into a hearty, protein-packed main course. This Slow Cooker Spinach Artichoke Chicken is the ultimate comfort food dream. Just dump, set, and forget for a ridiculously flavorful meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 serving
Calories: 460
Ingredients Method Nutrition

Ingredients
  

  • 16 oz (450 g) Cream Cheese, softened
  • 9 oz (255 g) Frozen Spinach, thawed, cooked and squeezed very dry
  • 14.5 oz (411 g) can Artichoke Hearts, drained and chopped
  • 1 tbsp (15 g / 0.53 oz) minced garlic
  • 2 cups (226 g / 8 oz) shredded mozzarella cheese
  • 3 lbs (1.3 kg / 2.87 lb) boneless, skinless chicken (thighs or breasts)
  • 1 tsp (5 ml) salt, or to taste
  • ½ tsp black pepper, or to taste
  • 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.

Method
 

  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.
  4. In a separate medium bowl, combine the softened cream cheese, thoroughly drained spinach, chopped artichoke hearts, and minced garlic.
  5. Mix until well combined.
  6. Gently fold in the shredded mozzarella cheese, reserving a small handful for topping later if desired.
  7. 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.
  8. Once cooked, use two forks to shred the chicken directly in the slow cooker.
  9. Stir everything together to fully incorporate the chicken into the creamy sauce.
  10. Serve hot.

Nutrition

Calories: 460kcalCarbohydrates: 8gProtein: 34gFat: 10g

Tried this recipe?

Let us know how it was!