Slow Cooker Spinach Artichoke Chicken

Slow Cooker Spinach Artichoke Chicken

If you like Spinach and Artichoke dip, you’re going to go crazy over our delicious, creamy, tender Spinach-Artichoke Slow Cooker Chicken! This simple recipe takes all the favorite flavors of that classic dip, and turns it into a delicious dinner.

Perfect for lazy autumn weekends, amazing for wowing company, this recipe is a must-try!

Slow Cooker Spinach Artichoke Chicken

Slow Cooker Spinach Artichoke Chicken

Yields: 4 servings | Serving Size: 1 chicken breast and 1/4 of the spinach, tomatoes, and artichokes | Calories: 246 | Total Fat: 6 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 82 mg | Sodium: 243 mg | Carbohydrates: 14 g | Dietary Fiber: 4 g | Sugars: 3 g | Protein: 35 g | SmartPoints: 5 |

Ingredients

  • 8 cups loosely packed spinach, chopped
  • 1 cup chicken broth
  • 4 (6-8 ounce) whole chicken breasts (bone-in with skin)
  • 3 cloves fresh garlic, chopped
  • 1/4 sweet onion, finely chopped
  • 4 tablespoons cream cheese, reduced-fat but not fat free
  • 4 tablespoons shredded parmesan cheese
  • 1 (14-ounce) can preservative-free artichoke hearts OR 6- 8 artichoke hearts from a jar, drained and chopped
  • 1 cup chopped grape or cherry tomatoes
  • salt and pepper to taste

Directions

Place spinach, chicken broth, and chicken breasts in 4-quart slow cooker. Sprinkle with garlic, onion, and salt and pepper. Cover and cook on low for 6-8 hours, or on high from 4-6 hours.

Just before serving, gently remove chicken breasts from the slow cooker and place on serving platters. Stir in cream cheese, parmesan cheese, and artichokes. Stir until creamy. Spoon sauce over chicken.

Top with tomatoes. Sprinkle with extra parmesan cheese, if desired.

https://skinnyms.com/slow-cooker-spinach-artichoke-chicken/

54 Comments on "Slow Cooker Spinach Artichoke Chicken"

  1. leanne  November 11, 2014

    What size can of artichokes do I need?

    Reply
    • SkinnyMs  November 11, 2014

      Ieanne, A 14 ounce can of artichoke hearts, drained, or about 6- 8 from a jar.

      Reply
  2. Denice  November 11, 2014

    Are these boneless or bone-in. Thanks

    Reply
    • SkinnyMs  November 11, 2014

      Denice, We made them with bone-in, skin-on 6- 8 ounce chicken breasts and removed the skin after cooking, before topping with the sauce.

      Reply
  3. Barbara  November 12, 2014

    Is it okay to use boneless chicken breasts instead?

    Reply
    • SkinnyMs  November 12, 2014

      Barbara, Yes, boneless chicken breasts would work too.

      Reply
  4. karen  February 5, 2015

    Hi! This looks delicious– do you use fresh spinach or frozen? If you use fresh spinach, do you guestimate the 8 cups by handfuls? Or do you use a certain number of ounces (like 3 bags for example of fresh spinach) Thanks!!

    Reply
    • SkinnyMs  February 6, 2015

      Karen, Thanks. It is delicious! One 10 ounce bag of spinach equals 6 cups, so you will need a bag and a 1/4 if you get the 10 ounce variety. Baby or regular leaf spinach will work and measure the same.

      Reply
  5. Nathalie  February 6, 2015

    Fresh spinach leaves or frozen spinach (drained)??

    Reply
    • SkinnyMs  February 6, 2015

      Nathalie, Fresh spinach is preferred, baby or regular, because frozen spinach will release a lot more liquid, and you don't want too much in this dish.

      Reply
  6. Jen  March 23, 2015

    Could I use greek yogurt instead of cream cheese?

    Reply
    • Kim  June 11, 2015

      I did, and it was great!

      Reply
  7. Talia  April 2, 2015

    ok. I used bonless, skinless and this recipe did not work for me .. not sure what else I did wrong, but it had zero flavor. :/ I put and extra clove of garlic in and used extra onion .. we like lots of flavor and this just didn't cut it.

    Reply
    • SkinnyMs  April 3, 2015

      Taila, Adding more salt will help. You can also add crushed red pepper flakes for some heat, and even add fresh torn basil leaves.

      Reply
  8. Christine  June 30, 2015

    I tried this today and not a huge fan. Love spinach artichoke dip, but this didn't translate well for me. I used boneless/skinless breasts and had them in for 7:30 hours on low, but the chicken was overcooked, so that was the first problem. When I got home the crock pot had so much liquid in it – so I used the cream cheese and parm to help thicken, but it didn't do much. I then added in some hummus and more cream cheese (I use Hummus in my spinach artichoke dip in stead of mayo and it's delicious), and that helped a little. I let it sit on warm to set. Besides the chicken being overcooked, it was just okay, not my favorite. Makes me now want to go make my hot spinach artichoke dip (with hummus) though! 🙂 Thanks for the suggestion!

    Reply
    • SkinnyMs  July 2, 2015

      We're so sorry it didn't work for you. We see that you used boneless/skinless chicken breasts. The recipe states to use bone-in with the skin. The skin should be removed later. This is what provides the extra moisture and prevents the chicken from drying out. Chicken filets would need to be cooked for half the time it takes the bone-in whole or half breast to cook. We hope this helps in case you make this again. It really is a delicious recipe. Thanks! 🙂

      Reply
  9. Kimberly Bennett  August 13, 2015

    Wow! This was delicious! Feels like a guilty pleasure!

    Reply
  10. Emily  January 6, 2016

    The chicken breasts I got are huge! 2 out of the 4 are a pound each. Will they cook in time if on high for 4-5 hours???

    Reply
    • Gale Compton  January 6, 2016

      I would suggest cutting them in half to be on the safe side. 🙂

      Reply
  11. sam  February 6, 2016

    do you know what the equivalent for 1 serving using the 21 day fix portioning would be? Thank you in advance.

    Reply
    • Melissa Florero  February 6, 2016

      Sam, If you are referring to one of our Skinny Ms. 21-day plans, then the portion size would be the same as listed, one chicken breast with 1/4 of the artichoke and tomato mix. If this is an outside plan, you will have to check the guidelines of that plan. Thanks!

      Reply
  12. G  March 1, 2016

    So good! Thank you for sharing this recipe.

    Reply
  13. Christiane  March 3, 2016

    And the tomatoes go…where?
    They are listed in the ingredients but not the recipe, and it says they should be chopped although in the photo they are sliced or quartered so what s up?
    PS. I am bananas over the recipes on this site, not a bad one yet. Not even a mediocre one. I’ve started coming to this site every day for dinner Thanks!

    Reply
    • Gale Compton  March 5, 2016

      Christiane, They are mentioned near the bottom of the directions.
      By the Way, thanks so much for your feedback! We are super happy you love our recipes. 🙂

      Reply
  14. Christiane  March 3, 2016

    Oh man m mistake I see the tomatoes in the recipe now…oops 🙂

    Reply
  15. John  March 23, 2016

    Seems like way too much spinach compared to everything else?

    Reply
    • Gale Compton  March 23, 2016

      John, After the spinach wilts it definitely isn’t too much.

      Reply
  16. Dana  April 23, 2016

    Marinated or not – artichoke hearts??

    Reply
    • Gale Compton  April 24, 2016

      Dana, It’s a personal preference, I prefer not marinated.

      Reply
  17. Brittany  May 16, 2016

    Making this with boneless chicken breast this week so I won’t have to make a trip to the store after work. How should the cooking time be adjusted?

    Also, is there a way this could just be made on the stove?

    Reply
    • Gale Compton  May 16, 2016

      Brittany,

      Yes the stovetop should work fine.
      Place spinach, chicken broth, and chicken breasts in a large, covered skillet. Cook over medium heat until chicken is cooked through, approximately 30 minutes.
      Just before serving, gently remove chicken breasts from the skillet and place on serving platters. Stir in cream cheese, parmesan cheese, and artichokes. Stir until creamy. Spoon sauce over chicken.

      Top with tomatoes. Sprinkle with extra parmesan cheese, if desired.

      Reply
  18. Melissa  September 29, 2016

    Absolutely loved the taste! However I couldn’t get the sauce to thicken? Did I do something wrong? I want to make it again but what should I do differently? It looked like the chicken broth wouldn’t mix.

    Reply
    • Nichole  October 1, 2016

      Hi, Melissa. Glad you enjoyed our recipe!

      There could be several reasons why the sauce didn’t thicken, like if you used frozen chicken breast. No matter the reason, next time you can reduce the amount of broth and/or increase the amount of Parmesan cheese.

      Reply
  19. Jill  January 7, 2017

    Any suggestions on what to serve this with? Thanks!

    Reply
  20. laura  January 11, 2017

    This is wonderful!!!!!I It felt like eating a creamy “cheat” yet being good for my diet. I did substitues chicken breast for the bone and skin chicken. I served it over rice to soak up that yummy sauce with corn on the side.the freshness of the tomatoes cut the richness to perfection. I cant wait til lunch to have the left overs. This recipie is a keeper for sure. Thanks for sharing it

    Reply
  21. Dawn H  January 12, 2017

    My husband and I enjoyed this even though silly me forgot the artichokes they were sitting on the counter and everything lol. Only issue I had was the cream cheese didn’t want to melt and the cheese just turned into clumps not sure why.

    Reply
    • Gale Compton  January 14, 2017

      Dawn, Next time try using reduced-fat cream cheese rather than fat-free. I tried both and it seems a little fat melts easier. Just be sure to add just before serving.

      Reply
  22. Kortney  January 18, 2017

    So my husband eats ANYTHING…except cherry/grape tomatoes. Is there anything you suggest to substitute them with? Or do you think leaving them out would be fine?

    Reply
    • Gale Compton  January 18, 2017

      Kortney, What about sun-dried tomatoes? That would be yummy. Otherwise, just omit the tomatoes. 🙂

      Reply
  23. Kelly  January 26, 2017

    How much plain nonfat Greek yogurt would you sub for cream cheese??

    Reply
  24. Blake  January 30, 2017

    So you remove the chicken breasts, do you then add the cream cheese and artichokes to what is left in the crock pot? Or stir those ingredients together separately?
    I’m cooking this tonight and am so excited!

    Reply
    • Nichole Furlong  January 30, 2017

      Hi Blake,

      First remove the chicken. Then, add the cream cheese, artichokes, and Parmesan to the mixture in the crock pot. Stir well so the sauce is creamy.

      Reply
  25. Sarah  February 9, 2017

    I used blskless thighs and oh my goodness. I didnt add the spinach till the end and ended up with a little cornstarch but again. … oh my goodness picky husband and daughter liked it too.

    Reply
    • Gale Compton  February 10, 2017

      Sarah, YAH!!! So happy the entire family enjoy the chicken. 🙂

      Reply
  26. Wendi  April 19, 2017

    This was bland because it had way too much moisture which spread out / thinned out the creamy richness of the cheeses. Chicken with the skin on and bone in is very moist, which works well for slow cooking, but unfortunately produces too much moisture for a thick sauce. I’d recommend cooking seasoned chicken with onions and garlic alone, then adding the other ingredients after the chicken is cooked thru and removed from the pot. Then if you need additional moisture, you can add the broth into the crockpot with the spinach, cheeses, and artichoke. About 10 minutes on high should do it! It’s a good idea, just doesn’t execute well as described.

    Reply
  27. Patty  May 7, 2017

    This was really good. The only change I made was substituting sundried tomatoes for the cherry tomatoes. The first time I made it there wasn’t enough liquid so I’ve added more chicken bone broth this time.

    Reply
  28. Sharon S  May 11, 2017

    Do the points on this include the fat that drips into the juice from the skin-on chicken?

    Reply
  29. Tiffany anglin  August 23, 2017

    This was my very first official weight watchers recipe and I have to say I loved it as did my husband. I was impressed by the complex flavors it produced. I really appreciate these postings and i can’t wait to try another recipe. In this recipe I took the skin off the chicken and used weight watchers cream cheese. Thank u again for an amazing dinner!

    Reply
    • Jennifer Hanford  August 24, 2017

      So glad to hear you and your husband enjoyed the recipe, Tiffany!

      Reply

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