Spinach Artichoke Chicken-5-Ingredient In Slow Cooker. Just toss fresh spinach and a block of cream cheese into your slow cookerwith 3 more simple things. You’ll make a yummy meal that tastes like you worked in the kitchen all day!
This easy 5-ingredient slow cooker spinach artichoke chicken turns the fun party dip into a cozy family dinner. Chicken, cream cheese, spinach, artichokes, and broth mix into a super creamy sauce that feels fancy. The slow cooker does all the work!
Whip up this tasty slow cooker chicken dish with just five easy items! Tender chicken soaks up a rich, cheesy sauce packed with wilted spinach and tangy artichokes. Perfect for busy nights, it cooks hands-free and serves hot over noodles or rice. Your kids will love every creamy bite—family favorite alert!
Serve the warm chicken and sauce over buttery noodles, fluffy rice, or mashed potatoes so it sticks well. Add a fresh green salad with zesty dressing or baked veggies like carrots or broccoli to cut the richness. Dip crusty bread or garlic toast into the extra sauce, and pair with cool white wine or lemon fizzy water.
Servings: 4
Ingredients
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2 pounds boneless, skinless chicken breasts
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8 ounces cream cheese (1 block), cut into 3–4 chunks
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4 cups lightly packed fresh baby spinach
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Use one 12-ounce jar of artichoke hearts. Drain the liquid and cut them into small pieces.
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1/2 cup low-sodium chicken broth
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Optional: 1/2 teaspoon kosher salt, to taste
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Optional: 1/4 teaspoon black pepper, to taste
Spinach Artichoke Chicken: Directions
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Lay the chicken breasts flat in the bottom of a 4- to 6-quart slow cooker.
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Spread the chopped artichoke hearts evenly on top of the chicken.
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Pour the chicken broth over everything to keep it juicy while cooking.
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Put the cream cheese chunks (or whole block) on top of the artichokes and chicken.
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Add the fresh baby spinach on top—it looks like a big pile, but it shrinks a lot when cooked.
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Put the lid on and cook on LOW for 3 1/2 to 4 1/2 hours, or HIGH for 2 to 3 hours. Chicken should shred easy with a fork. Don’t peek early to keep the heat in!
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Switch to WARM or LOW. Shred chicken with two forks right in the pot, mixing it into the gooey cheese, soft spinach, and artichokes until creamy. Add salt and pepper if you like.
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Serve hot over pasta, rice, mashed potatoes, or with bread to scoop up the sauce.