Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1 package (10 ounces) frozen spinach, thawed and squeezed dry
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Additional grated Parmesan cheese for serving
Instructions
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper. Place them in the bottom of the slow cooker.
- Mix the Spinach Artichoke Mixture:
- In a large bowl, combine the chopped artichoke hearts, thawed spinach, sour cream, cream cheese, grated Parmesan cheese, chicken broth, minced garlic, onion powder, and red pepper flakes (if using). Mix until all the ingredients are well incorporated.
- Combine with Chicken:
- Spread the spinach artichoke mixture evenly over the chicken breasts in the slow cooker. Make sure the chicken is well-coated.
- Cook:
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
- Serve:
- Carefully remove the chicken breasts from the slow cooker and place them on a serving platter. Stir the spinach artichoke sauce in the slow cooker to ensure it’s well mixed, then taste and adjust seasoning if necessary.
- Spoon the spinach artichoke sauce over the chicken before serving. Sprinkle additional grated Parmesan cheese on top for garnish.
