Slow-Cooker Chicken with Spinach and Artichokes
If you love spinach and artichoke dip, then you’re going to love this Slow Cooker Chicken with Spinach and Artichokes recipe made with chopped boneless chicken breasts, frozen spinach, artichoke hearts, cream cheese, chicken broth, herbs, and spices. An easy and flavorful low-carb and keto-friendly recipe that the whole family will love!
This is one of those recipes that definitely tastes better than it looks. It’s hard to get a sexy photo of this dish…it’s just not that photogenic. However, I promise it’s really delicious!! I happen to be a huge fan of the spinach artichoke combo. Spinach artichoke pinwheels are one of my favorite appetizer recipes of all time. They are always a huge hit at parties. If you haven’t made them yet, what are you waiting for?!! Hot artichoke dip is another party staple that I’ve been making for years. So easy and so delicious!! I can thank my college roommate for that one.
This keto-diet friendly recipe takes only minutes to throw together and cooks while you go about your day….definitely my kind of meal. 😉
Having the chicken chopped up before cooking reduces the cooking time. It’s great served over angel hair pasta, brown rice, or cauliflower rice for a tasty low-carb/ keto option.
How To Make Slow Cooker Chicken with Spinach and Artichokes
Ingredients You’ll Need:
- 6 (4 oz) boneless skinless chicken breasts, cut into chunks
- 12 oz frozen spinach, thawed and squeezed of all liquid
- 12 oz bag frozen artichoke hearts
- 2 cloves garlic, minced
- 8 oz sour cream
- 1/2 cup chicken broth
- 8 oz cream cheese, cut into chunks
- 1/2 tsp dried basil (or fresh if you have it)
- 1/2 tsp dried tarragon
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup shredded Italian cheese blend (Mozzarella, Parmesan, and Romano)
Directions:
Spray the slow cooker with olive oil cooking spray and add all ingredients to the cooker. Stir well, cover, and cook on low for 30 minutes. Stir ingredients again and cook for another 4 hours on low. Switch setting to warm until ready to serve.
Slow-Cooker Chicken with Spinach and Artichokes
Ingredients
- 6 (4 oz) boneless skinless chicken breasts cut into chunks
- 12 oz frozen spinach thawed and squeezed of all liquid
- 12 oz bag frozen artichoke hearts
- 2 cloves garlic minced
- 8 oz sour cream
- 1/2 cup chicken broth
- 8 oz cream cheese cut into cubes
- 1/2 tsp dried basil
- 1/2 tsp dried tarragon
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup shredded Italian cheese blend
Instructions
- Spray slow cooker with a little olive oil cooking spray.
- Place all ingredients into the slow cooker and stir well.
- Set slow cooker to low and cook 30 minutes, stir ingredients well to combine.
- Cook for another 4 hours on low, then switch to warm until ready to serve.
Nutrition
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If you want to use canned artichoke, should they be put in later?
Hi Margaret! Canned artichokes would be fine to put in with the chicken at the beginning.
Does the chicken need to be cooked first
Hi Rebecca! No, you use uncooked chopped chicken breast. It cooks for 4.5 hours on Low and should be perfectly tender. You can always check the internal temp of the chicken when it’s done and make sure it’s at least 165 degrees F.
Could you add ravioli or tortellini?
You could definitely add in pasta, but I haven’t tested this for timing. Let me know if you try it!
In a pinch…Can you use frozen boneless chicken breast?
Hi Erin! I haven’t tested this, but it would probably make the sauce watered down as the chicken thaws in the slow cooker. It will also affect the cook time.