Slow Cooker Spinach and Artichoke Chicken

Published on September 19, 2015 By Lauren

spinach 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 🙂

spinach artichoke chicken

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.

spinach artichoke chicken

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.

spinach artichoke chicken

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.

spinach artichoke chicken

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
Prep time: 
Cook time: 
Total time: 
Serves: 6
Wow. There will NOT be leftovers with this Spinach Artichoke Chicken. It is AMAZING and so easy in the crockpot!
  • 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
  1. Place all ingredients in the crockpot except 2 oz. of the shredded cheese.
  2. Cook for 4 hours on high.
  3. Add remaining cheese on top and put lid back on for another 5 minutes, until the cheese melts.
  4. Serve over pasta.


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    • Maybe if you use skinless, boneless thighs… I will not put a chicken breast in a slowcooker, it’s always dry and stringy and nasty.

    • Doubling should be fine. However, I’ve never tried low for 8 hours… since there is a lot of dairy in this recipe, I worry that the bottom might scorch a bit.

  • I would like to try this and the other recipes that I paid for but my email links to download my purchases do not work any longer. Please help me. I bought in August but due to computer issues and a cross country move I was not able to download the three recipe books. I have tried to make contact but have had no response. Please help me

  • Slow cooker spinach and artichoke chicken:

    Is the “1/2 jar of artichoke hearts” referring to a “6 oz net weight jar”?

    Thank you for your help.

  • When you are making this as a freezer meal, do you still thaw the spinach to add to the recipe and then freeze it again once the recipe is assembled?

  • I have found that all spinach and artichoke dip is better with a little alfredo sauce! It really cuts the sour taste from the sour cream and cream cheese. My favorite brand is Bertolli, but any will work.

  • I used the crockpot to make this and it was out of this world delicious! Oh my goodness, I had no leftovers and wanted more. It was fabulous! Thank you so much for this recipe! I will be making it again and I will recommend it to all I can.

  • Hi… when I tried the instant pot version I got a “burn” message every time! I had the same question about no liquid being added except for the sour cream, etc. We tried adding some stock… burn every time. We had to finish in the oven. It tasted good but I don’t understand why the burn error. Thanks!

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