This quick and comforting chicken spinach artichoke crock pot recipe is absolutely delicious!
If you like the popular appetizer dip, you’re going to go crazy over this chicken spinach artichoke crock pot recipe! Our Slow Cooker Spinach Artichoke Chicken takes all the flavor from the dip and turns it into a delicious dinner. It’s still as tender and creamy as the delicious appetizer, but with a fraction of the calories. Not only that but since we cooked it up with chicken, you won’t need to waste your carbs on dipping bread!
Make this Spinach and Artichoke Chicken
This simple, chicken spinach artichoke crock pot recipe looks gourmet, but it’s so easy to make. You just toss the ingredients into the Crock Pot and turn it on low for six to eight hours. The chicken will be melt-in-your-mouth tender, and that sauce is so creamy, you won’t believe it’s actually healthy! This recipe is perfect for lazy autumn weekends or wowing company at a dinner party.
What’s Up With Cream Cheese?
You might be wondering why we say to use reduced-fat cream cheese, but state NOT to use the fat-free stuff. What’s the deal with that? Wouldn’t we want you to use the lowest calorie, lowest fat ingredient possible? When it comes to cream cheese, it’s not worth it, and we’ll tell you why.
The thing about milk is that it’s naturally full of fat. It’s one thing to opt for skim milk at the store. To make that milk less fattening, the manufacturer only has to skim the cream off the top. Same thing with 2% milk: they remove the majority of the cream before homogenizing the milk.
When it comes to cheese, it’s not that easy. Skim milk doesn’t make great cheese because the butterfat is part of what gives cheese its texture and consistency. So, to make fat-free cream cheese, cheesemakers are adding in chemicals, sugar, and sodium. Just take a peek at the ingredients label of fat-free cream cheese and reduced-fat cream cheese and tell us which one you’d rather eat!
Using reduced-fat cream cheese in this chicken spinach artichoke crock pot recipe is a great way to achieve a delicious sauce that mimics everything you love about spinach artichoke dip. But, it cuts out a significant amount of calories as compared to the full-fat versions without adding any extra sugar or sodium. How great is that?
Slow Cooker Spinach Artichoke Chicken
Ingredients
- 8 cups spinach loosely packed, chopped
- 1/4 cup chicken broth
- 4 chicken breast filets
- 3 garlic cloves fresh, chopped
- 1/4 sweet onion finely chopped
- 4 tablespoons cream cheese reduced-fat but not fat-free
- 4 tablespoons parmesan cheese shredded
- 14 ounces artichoke hearts can, preservative-free or 6-8 artichoke hearts from a jar, drained and chopped
- 1 cup grape tomatoes or cherry tomatoes, chopped
- salt and pepper to taste
Instructions
- 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.
Nutrition Information
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looking forward to making this recipe
Excellent taste but sauce is quite thin…not like the picture. May add cornstarch/water slurry to see if it thickens
Super easy to make and will definitely make it again!
Awesome, Mary! We’re happy to hear that you enjoyed it! 🙂
OMGoodness!!!! YUM!!!
Easy and SO delicious! ????
This recipe is a very good ~ pop in the Crock pot meal!
What is a good side for this dish?
Corrine, I love a good, and simple, salad with this chicken recipe. Here’s some great options:
Fresh and Creamy Cucumber Salad
Classic Cumber & Tomato Salad (my personal favorite and my recipe)
Tomato Salad and Fresh Herbs
Looks delish!
Based on other reviews, I used only 1/4 C chicken stock. There was still quite a bit of liquid in the cooker, so I ladled all but a couple tablesppons into a bowl, made the sauce, and added back about 2 or 3T of the liquid to get the right consistency. The final result was excellent! Will definitely make again with these modifications. Thanks!
Yummy!
has this recipe been tried in the instapot.? what would the time difference be?
Hi Doug, We haven not made this recipe in an insta pot. Maybe some of our readers will chime in and tell us how long it took to cook.
It will definitely take considerably less time to cook, minutes vs. hours.
Wonderful flavor! My family loved it! Will be making this again!
This is so good! I’ve made it several times now
Awesome, Kim! We’re so glad you love it!
I will make this very soon.
I made this last night and it was delicious!! Can you freeze it?
Kathleen, You sure can. Cook it first, allow to cool before freezing. Be sure to defrost in the fridge before reheating.
Thanks Gale!!
You are so welcome, Kathleen!
What could you serve with this?
Marie, Roasted Asparagus and Peppers are so good with his recipe.