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Slow Cooker Spinach Tomato Chicken - Simple, Comforting, and Ready When You Are

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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 if you prefer)
  • 1 (14.5–15 oz) can diced tomatoes with juices (fire-roasted if you like a smokier flavor)
  • 1 (8 oz) can tomato sauce or crushed tomatoes
  • 3 cups fresh baby spinach, loosely packed (or 8 oz frozen spinach, thawed and well-drained)
  • 1 small yellow onion, finely chopped
  • 3–4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme (optional but nice)
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/4 cup low-sodium chicken broth or water
  • 1–2 tablespoons balsamic vinegar (to brighten the sauce at the end)
  • Grated Parmesan cheese, for serving (optional but recommended)
  • Fresh basil or parsley, chopped, for garnish (optional)

Method
 

  1. Prep the base: Add the diced tomatoes, tomato sauce, onion, garlic, olive oil, dried herbs, red pepper flakes (if using), salt, pepper, and chicken broth to the slow cooker. Stir to combine.
  2. Nestle in the chicken: Place the chicken breasts into the sauce, turning once so they’re coated on both sides. Keep them in a single layer if possible.
  3. Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2.5–3.5 hours, until the chicken is cooked through and tender. Aim for an internal temperature of 165°F.
  4. Shred or slice: Transfer the chicken to a cutting board and shred with two forks or slice into thick pieces. Return it to the slow cooker.
  5. Add the spinach: Stir in the spinach. If using fresh, it will wilt in about 5 minutes on High or by just letting the residual heat work. If using frozen, make sure it’s well-drained, then stir it in and warm for 10 minutes.
  6. Brighten the sauce: Stir in 1 tablespoon balsamic vinegar, taste, and add up to another tablespoon if you want more tang. Adjust salt and pepper as needed.
  7. Serve: Spoon over pasta, rice, or polenta. Finish with a sprinkle of Parmesan and fresh herbs if you like.