Slow Cooker Spinach and Artichoke Chicken

Spinach, artichokes, and cheese just go together. And it doesn’t always have to be a dip – although I LOVE spinach and artichoke dip. In fact, that’s what inspired me to put this Slow cooker Spinach Artichoke Chicken meal together.

This is comfort food. It is just such a satisfying meal. The chunks of chicken mixed in with pieces of artichoke hearts and spinach all mixed in a creamy cheese sauce. How can that be bad?

It can’t be. Which is why you really should make this tonight. For real. Oh, and the instructions are pretty simple. Just throw it all together and turn the crockpot on. My favorite kind of meal 🙂

Here’s what you need (missing the cheddar cheese though). Yes, there’s a decent amount of dairy. I always worry how cheese will work in the crockpot, but it works just fine here.

For the spinach, you will want to get as much water out as possible. This is why the frozen block of spinach works best. After you thaw it, put it in a strainer and squeeze out as much water as possible.

Then I mixed it all together. I don’t know that this step is necessary, but I did it anyway. I used half the cheese in the crockpot. The other 2 ounces will be for the top.

4 short hours later, top with the remaining cheese and then put the lid back on for another 5 minutes or so to let the cheese melt.

Serve over pasta and enjoy!

And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

Slow Cooker Spinach and Artichoke Chicken

Wow. There will NOT be leftovers with this Spinach Artichoke Chicken. It is AMAZING and so easy in the crockpot!

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Servings: 6

Author: Lauren Cobello

Ingredients

• 1 - 1.5 lbs. boneless skinless chicken breast cut into chunks
• 1/2 medium onion chopped
• 5 oz. spinach 1/2 package thawed spinach package - liquid removed
• 1/2 jar of artichoke hearts rinsed and chopped
• 4 oz. cream cheese
• 1/2 cup parmesan cheese
• 4 oz. sour cream
• 4 oz. shredded cheddar cheese divided
• 2 Tbsp butter
• 1/2 tsp salt

Instructions

• Place all ingredients in the crockpot except 2 oz. of the shredded cheese.
• Cook for 4 hours on high.
• Add remaining cheese on top and put lid back on for another 5 minutes, until the cheese melts.
• Serve over pasta.

Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!