Slow Cooker Spinach Artichoke Chicken

Spinach and Artichoke Chicken and Crock Pot Option Slow Cooker Spinach Artichoke Chicken

Ever had spinach and artichoke dip in a restaurant? This recipe is similar to that but with more protein and no chips. I had a craving for spinach & artichoke dip one night and decided to turn it in to a whole dinner: spinach artichoke chicken in a slow-cooker.

Some kids might not like the strong flavors in the artichokes, but mine really liked this recipe. We served with homemade Caesar salad and it was wonderful!

This can be made in a crock pot or just baed in the oven for about an hour.

5.0 from 1 reviews
Spinach and Artichoke Chicken
Prep time
Cook time
Total time
A protein packed take on spinach and artichoke dip that uses chicken as a base for a delicious meal...
Recipe type: Slow-Cooker
Serves: 4-6
  • 2 lbs of chicken breast or strips (or one of those bags of frozen chicken)
  • 1 package of frozen chopped spinach, very well drained
  • 1 large (about 15 ounce) jar of marinated artichoke hearts
  • 1 package of cream cheese
  • ½ cup Parmesan cheese
  • ½ cup Mozzarella Cheese (optional)
  • Garlic powder, salt, pepper
  1. Chop chicken into bite sized pieces, season with garlic, salt and pepper and place in crock pot for 2 hours (on high) or 4 hours (on low) [Note: This can vary by crock pot.]
  2. When chicken is almost cooked, add the well drained spinach, can of artichoke hearts, cream cheese, and parmesan cheese.
  3. Cook for another hour until cheeses are well melted and stir to incorporate flavors.
  4. Top with mozzarella cheese and serve.

What is your favorite crock pot recipe? Share with me below!

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Reader Comments

  1. Theresa says

    This is so goo.  I did the same thing about a month ago.  I really wanted spinach artichoke dip, so I made it and served it over sliced chicken breasts.  It was great, but I think next time I’ll just mix it right in.

  2. Karyn says

    This sounds great. I love artichoke but haven’t introduced it too often to the kids. I like that all of your recipes have looked easy so far. As an overwhelmed mama, I thank you!

    • Suma says

      My daughter learned to love artichokes after first having them in spinach and artichoke dip, so I’d say give it a try!

  3. Malena says

    Do you think you could modify this recipe to be dairy free?  How do you think coconut milk would work in replacing cheese?  

  4. Val says

    do you just eat this on it’s own?  Or what do you serve with it?  My knee jerk reaction is picturing it over rice (can you tell I’m new to being grain free?)

    • Roxanne Michalak says

      You know what this would be amazing with…spaghetti squash! I’m going to try it with Caesar salad tonight, though.

      I think if you want to go totally grain-free, you can’t have rice either, or so my paleo husband says.

  5. Veronica says

    My friend had us over for dinner the other day and made this in a skillet instead of crock pot.  It was delicious and the kids loved it too!!

  6. rebecca says

    I was thinking a combo of artichoke and canned coconut milk to replace the cheese for a dairy free version, what do y’all think?

    • Rebecca says

      Coconut milk worked, but to thin so I added Arrowroot to thicken it a little bit. I did not use any of the cheese, but did have it available when serving for the rest of the family to add to their own personal dishes. Rating is based on my change :)

  7. Gary says

    I’m sure the proportions aren’t critical, but I’m curious about which size package of spinach (10 oz box, 12-16 oz bag are common here) and cream cheese (3 oz or 8 oz block) you used for the dish in the picture.

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