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Crockpot Spinach Artichoke Chicken - Creamy, Comforting, and Effortless

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
  • 3–4 cloves garlic, minced
  • 1 (14-ounce) can quartered artichoke hearts, drained and roughly chopped
  • 4 cups fresh baby spinach (or 10 ounces frozen spinach, thawed and well-drained)
  • 8 ounces cream cheese, cut into cubes (regular or light)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chicken broth
  • 1/2 cup half-and-half or heavy cream (optional for extra creaminess)
  • 1–2 tablespoons fresh lemon juice
  • Red pepper flakes, to taste (optional)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Season the chicken: Pat the chicken dry. Sprinkle with salt, pepper, garlic powder, onion powder, and Italian seasoning on both sides.
  2. Layer the slow cooker: Add chicken to the crockpot in a single layer if possible. Scatter minced garlic and chopped artichokes over the top.
  3. Add the creamy base: Dot the chicken with cream cheese cubes. Pour in the chicken broth. Sprinkle in the Parmesan. If using red pepper flakes, add a pinch now.
  4. Cook low and slow: Cover and cook on Low for 3.5–5 hours or High for 2–3 hours, until the chicken is tender and reaches 165°F.
  5. Add the greens: In the last 20–30 minutes, stir in the spinach. If using frozen spinach, squeeze out excess moisture first. Cover and let it wilt.
  6. Finish the sauce: Stir everything to combine, breaking up any remaining cream cheese. Add half-and-half if you want a looser, silkier sauce. Stir in lemon juice to brighten.
  7. Shred or slice: Shred the chicken directly in the crockpot with two forks for a dip-like texture, or slice and spoon the sauce over the top for a neater presentation.
  8. Taste and adjust: Add more salt, pepper, or lemon to taste. Garnish with parsley if you like.
  9. Serve: Spoon over pasta, rice, quinoa, mashed potatoes, or with crusty bread. It’s also great in wraps.