Slow Cooker Creamy Spinach Artichoke Chicken (2025)

Spinach, artichokes, and cheese just go together. And it doesn’t always have to be a dip – although I LOVE spinach 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 savory cooked 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 🙂

Key Takeaways

• Cook Time: High – 4 hours
• Main Ingredients: Boneless skinless chicken breasts, onion, spinach, artichoke hearts,  cream cheese, parmesan cheese, and more
• Servings: 6
• Extras: Not everyone is about mushrooms, but button mushrooms taste amazing in this sauce!
• Tip: If your sauce is too thick, use chicken broth to thin it out- it coats pasta really well when it’s just a tad thinner 

Slow Cooker Creamy Spinach Artichoke Chicken

Here’s what you need (missing the parmesan 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/moisture out as possible.

This is why the frozen 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, with chips for dip, or smothering mashed potatoes for something different. Enjoy!

3 from 1 vote

Slow Cooker Creamy Spinach Artichoke Chicken

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

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6

Author: Brittany Kline

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Ingredients

• 1 - 1.5 lbs. boneless skinless chicken breasts cut into chunks
• 1/2 medium onion chopped
• 5 oz. frozen 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.

Recipe Swaps

For those looking to tailor the Slow Cooker Spinach Artichoke Chicken to their dietary needs or simply to experiment with different flavors, there are plenty of substitution options.

No matter what variations you choose, the combination of spinach, artichokes, and cheese will remain a winning one.

The Meat

For those looking to swap out the skinless chicken breasts in the Slow Cooker Spinach Artichoke Chicken, there are various alternatives that cater to different dietary preferences.

A fantastic vegetarian option is to use portobello mushrooms. They have a meaty texture that holds up well in the slow cooker and absorbs the rich flavors of the dish beautifully.

Simply slice the mushrooms and add them in place of the chicken breasts.

For a different poultry option, turkey breast can be a great substitute, offering a lean yet flavorful alternative.

And for pescatarians, chunks of firm white fish like cod or halibut, added during the last hour of cooking, can make an absolutely delicious variation.

The Veggies

Adding more vegetables to the Slow Cooker Spinach Artichoke Chicken not only enhances its texture and flavor but also makes it a more nutritious meal.

These additions not only bring a variety of colors and textures to your table but also boost the dish’s nutritional value.

Bell peppers, both red and green, can be sliced and added to the mix for a colorful crunch.

For an earthy depth, try incorporating mushrooms besides portobello, such as shiitake or cremini, which complement the cream cheese sauce beautifully.

If you enjoy a slight sweetness in your savory dishes, chunks of butternut squash or scalloped potatoes are perfect; just make sure to cut them into small pieces so they cook thoroughly.

Lastly, for a pop of freshness, stir in some cherry tomatoes and lemon juice during the last hour of cooking. This adds a juicy, acidic element to the dish.

The Cheese (Aka The Cream Sauce)

The cheeses make this creamy sauce come to life, but you can make some flavorful swaps in this recipe.

If you’re aiming for a lower-calorie spinach and artichoke sauce, you can use reduced-fat cream cheese and skim mozzarella instead of their full-fat counterparts.

I don’t think they’re as flavorful, but it’s totally up to you if you like the different cheeses!

For a dairy-free version, there are excellent vegan substitutes for cream cheese and parmesan cheese that melt beautifully and blend seamlessly with the other ingredients.

Also, if the spinach and artichoke sauce is a bit thick for you (like for a thinner sauce to coat pasta), you can add a bit of chicken broth to thin it out.

I don’t always keep a full thing of chicken broth, so you can use bullion and water easy-peasy. 

Other Slow Cooker Recipes

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

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If you don’t like frozen spinach, you’re welcome to use fresh spinach.

I saw a few recipes that used fresh baby spinach, so it’s plenty of small bites to eat with chunks of chicken breast, so that would work great.

Just remember to sauté it first to reduce its volume and remove some of the water content before adding it to the slow cooker.

Can I make this recipe with a different kind of meat?

Definitely. Chicken breasts are preferred for its taste and texture, but feel free to experiment with turkey or pork.

You can even swap chicken breasts for portobello mushrooms or a fish fillet if you want it to be vegetarian or pescatarian style.

Just ensure the meat is cooked thoroughly before serving.

Is there a non-dairy substitute that works well in this recipe?

Yes, you can use non-dairy cheese and cream alternatives available in most supermarkets.

Keep in mind the flavor and texture might slightly differ from the original recipe.

How should I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove until thoroughly warm.

Can I freeze this dish?

Yes, creamy spinach artichoke chicken freezes well. Cool it completely before transferring it into a freezer-safe container.

It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating.

Final Thoughts

The Slow Cooker Spinach Artichoke Chicken combines the comfort and flavors of a beloved dip with the hearty satisfaction of a home-cooked meal.

This recipe not only brings a delightful twist to your dinner table but also offers the ease and convenience that comes with slow cooking.

By merging the creamy, cheesy goodness of spinach artichoke dip with tender chicken breasts, this dish is guaranteed to be a hit for those seeking comfort food with a sophisticated edge.

Perfect for busy weeknights, family gatherings, or simply when you’re in the mood for something deliciously comforting, this recipe is sure to become a favorite in your culinary repertoire.

Give it a try and savor the creamy, cheesy delight that is this Slow Cooker Spinach Artichoke Chicken.

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