Slow Cooker Spinach Chicken

Slow Cooker Spinach Chicken. Just 4 simple ingredients, one pot, and zero stress. Layer it up, put the lid on, and come back to a cozy dinner that tastes like you really tried!

Layer canned spinach over your chicken, add two more things from your cabinet, and let the slow cooker handle the rest. You know those nights when you’re tired and still need to get dinner on the table? This is the recipe for those nights. It’s only 4 ingredients, and most of them are probably already sitting in your pantry. You don’t need to chop a lot of stuff or stand at the stove. Just put the chicken in the slow cooker, pile the spinach on top, add the creamy soup, and walk away. A few hours later, your whole house smells amazing and dinner is done. It’s simple, filling, and it doesn’t cost much money — which makes it a real winner.

Slow Cooker Spinach Chicken

Servings: 4

Ingredients

• 2 pounds bone-in, skinless chicken thighs (about 4–6 pieces)
• 2 pieces cans chopped or leaf spinach (13–15 oz each), well drained
• 1 pieces can condensed cream of chicken soup (10.5 oz)
• 1 teaspoons garlic powder
• 1 pinch salt and black pepper, to taste
• 1 teaspoons nonstick cooking spray or vegetable oil (for greasing)

Slow Cooker Spinach Chicken: Steps

1. Grease the slow cooker: Spray the inside of your slow cooker with 1 teaspoons nonstick cooking spray or vegetable oil (for greasing) or rub a tiny bit of oil around the bottom and sides. This just makes cleaning up easier later.
2. Season and layer the chicken: Pat your 2 pounds bone-in, skinless chicken thighs (about 4–6 pieces) dry with a paper towel, then sprinkle both sides with a little 1 pinch salt and black pepper, to taste. Place the chicken pieces in the bottom of the slow cooker in one layer, with the meatier side facing up. It’s okay if they touch a little.
3. Mix the soup: In a small bowl, mix the 1 pieces can condensed cream of chicken soup (10.5 oz) with the 1 teaspoons garlic powder and stir it until it’s smooth. Set it aside.
4. Drain the spinach really well: Open both cans of 2 pieces cans chopped or leaf spinach (13–15 oz each), well drained and squeeze or press out as much water as you can. Too much extra water will make the sauce too runny.
5. Layer the spinach over chicken: Spread the drained 2 pieces cans chopped or leaf spinach (13–15 oz each), well drained all over the top of the chicken pieces. Try to cover as much of the chicken as you can.
6. Spoon soup mixture on top: Spoon the cream of chicken soup mixture over the spinach and spread it around gently.
7. Cook low and slow: Put the lid on and cook on LOW for 300 minutes, or on HIGH for 2.5 to 3.5 hours. The chicken is ready when it is very tender and fully cooked through.
8. Taste and stir: When it’s done, give the spinach and sauce a gentle stir around the chicken. Taste and add a little more 1 pinch salt and black pepper, to taste if needed.
9. Serve warm: Dish up the chicken thighs and spoon the creamy spinach sauce over the top. Put any leftover food in the fridge within 2 hours.

Notes

• Make sure to drain the canned spinach really well — this is the most important step for a thick, creamy sauce.
• Don’t add water or milk to the soup — the chicken makes plenty of juice on its own.
• This meal is great served over rice, mashed potatoes, or with bread on the side.
• Leftovers taste even better the next day once all the flavors soak in.
• Want to cook it faster? HIGH for 2.5–3.5 hours works great too.