Crockpot Spinach and Artichoke Chicken
Enjoy Crockpot Spinach and Artichoke Chicken, a creamy, cheesy keto dinner with juicy chicken breasts smothered in the classic spinach-artichoke dip flavors. This ultra-low-carb (4g net) slow-cooker meal is pure comfort without the chips.
Why You’ll Love This Recipe
Crockpot Spinach and Artichoke Chicken takes everyone’s favorite party dip and turns it into a complete, satisfying keto dinner. Tender chicken cooks in a rich, garlicky cream sauce loaded with spinach, artichokes, and three kinds of cheese—yet it’s only 4g net carbs per serving. It’s truly dump-and-go: no pre-cooking required. Perfect for busy weeknights, meal prep, or when you want something that tastes indulgent but keeps you firmly in ketosis. Serve over zucchini noodles or cauliflower rice and watch the whole family devour it.
Recipe Tips and Tricks
- Full-Fat Dairy Only → Keeps it keto and extra creamy.
- Frozen Spinach → Thaw and squeeze dry—no watery sauce.
- Quarter Artichokes → Bite-sized pieces distribute better.
- Add Cheese Last → Prevents stringy mess and curdling.
- Chicken Thighs Option → Even juicier and more forgiving.
- Double Sauce → Everyone wants extra—consider 1½×.
Crockpot Spinach and Artichoke Chicken
Creamy, cheesy keto spinach-artichoke chicken made effortless in the crockpot.
Ingredients
- ½ tsp black pepper
- 1 cup freshly grated Parmesan
- 1 cup heavy cream
- 1 tbsp Italian seasoning
- 1 tsp salt
- 10 oz frozen spinach, thawed & squeezed dry
- 1½ cups shredded mozzarella (divided)
- 14 oz can artichoke hearts, drained & quartered
- 6 boneless chicken breasts (or thighs)
- 6 cloves garlic, minced
- 8 oz full-fat cream cheese, cubed
- Optional: red pepper flakes
Instructions
- Season Chicken → Lightly salt and pepper both sides.
- Layer Crockpot → Place chicken breasts in single layer.
- Add Artichokes → Scatter quartered artichokes around chicken.
- Cream Base → Dot with cream cheese cubes.
- Pour Cream → Add heavy cream, garlic, Italian seasoning.
- First Cheese → Sprinkle Parmesan and half the mozzarella.
- Slow Cook → Low 4 hours or high 2 hours until chicken is 165°F.
- Shred or Slice → Remove chicken; shred or leave whole.
- Add Spinach & Cheese → Stir in spinach and remaining mozzarella; return chicken.
- Final Melt → Cook on high 20–30 minutes until bubbly—serve over zoodles!
Notes
- Squeeze spinach completely dry—watery sauce is the #1 mistake.
- Cheese goes in two stages for perfect texture.
- Leftovers make incredible stuffed chicken or dip.
- Serve with a spoon—everyone fights over the sauce.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 892Total Fat 64gSaturated Fat 35gUnsaturated Fat 30gCholesterol 248mgSodium 2649mgCarbohydrates 20gFiber 5gSugar 3gProtein 59g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Breasts → Boneless, skinless; thighs for richer flavor.
- Cream Cheese → Full-fat, cubed for easy melting.
- Heavy Cream → Adds luxurious silkiness.
- Parmesan + Mozzarella → Freshly grated melts smoother.
- Spinach → Frozen (thawed & drained) or fresh wilted.
- Artichoke Hearts → In water, not marinated; quartered.
- Garlic → Fresh minced—lots!
- Italian Seasoning → Or individual herbs.
Variations and Substitutions
- Dairy-Free → Coconut cream + nutritional yeast.
- Protein Swap → Shrimp, pork chops, or tofu.
- Spicy → Red pepper flakes or jalapeños.
- Extra Veggies → Mushrooms, broccoli, or cauliflower.
- Buffalo Twist → Add Frank’s RedHot + blue cheese.
- Instant Pot → 10 minutes high pressure.
Storage Options
- Refrigerator → Airtight container up to 4 days.
- Freezer → Freeze up to 3 months; thaw overnight.
- Reheating → Gentle stove or microwave with splash of cream.
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Until you can read, Crockpot Low-Carb Beef Stroganoff
