Go Back
Creamy spinach artichoke chicken in a black slow cooker

Crock Pot Spinach Artichoke Chicken

Turn the flavors of spinach artichoke dip into an easy slow-cooker chicken dinner that is delicious over pasta, rice, or mashed potatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Spinach Artichoke Chicken
  • 2 pounds boneless skinless chicken breasts or thighs fully thawed
  • 10 ounces frozen chopped spinach thawed and squeezed very dry
  • 14 ounces artichoke hearts drained and roughly chopped
  • 8 ounces cream cheese softened and cubed
  • 3/4 cup plain Greek yogurt or sour cream
  • 1 cup shredded mozzarella divided
  • 1/2 cup finely grated Parmesan divided
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup low-sodium chicken broth
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • 6-quart slow cooker
  • Instant-read thermometer

Method
 

Instructions
  1. Place the thawed chicken in the slow cooker. Sprinkle with Italian seasoning, onion powder, salt, pepper, and red pepper flakes if using. Pour the broth around the chicken.
    Thawed chicken spinach artichokes cream cheese and seasonings layered in a slow cooker
  2. Scatter the well-drained spinach, chopped artichoke hearts, and garlic over the chicken.
  3. Stir the softened cream cheese, Greek yogurt, half of the mozzarella, and half of the Parmesan in a bowl. Spoon the mixture over the vegetables without stirring it into the liquid.
  4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the thickest part of the chicken reaches 165°F and the meat is tender. Exact timing varies by cooker and chicken thickness.
  5. Shred the chicken with two forks and stir until the sauce is smooth. Sprinkle the remaining mozzarella and Parmesan over the top, cover, and cook for 10 to 15 minutes until melted. Taste and adjust seasoning before serving.

Notes

  • Squeeze the spinach thoroughly to prevent a watery sauce.
  • Use fully thawed chicken and cook it to 165°F.
  • Serve over pasta, rice, mashed potatoes, or cauliflower rice.
  • Refrigerate leftovers promptly and use within 3 to 4 days.