Slow Cooker Spinach Artichoke Chicken Recipes

SLOW COOKER SPINACH AND ARTICHOKE CHICKEN

Steps:

• 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.

SLOW COOKER SPINACH-ARTICHOKE CHICKEN STEW

Steps:

• In a large (12-inch) skillet over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and garlic and stir until softened and fragrant, adjusting the heat as necessary to avoid scorching, about 2 minutes. Scrape the mixture into a 6- to 8-quart slow cooker.
• Add the chicken thighs, stock, wine and lemon juice to the slow cooker. Season with the red-pepper flakes, 1 teaspoon salt and a generous amount of black pepper; mix well to combine. Cover and cook on low for 4 hours. At this point, the dish can hold on the warm setting for several hours.
• About 20 minutes before you are ready to eat, add the frozen spinach and the artichoke hearts to the slow cooker. Cook on low until the spinach is hot and can be stirred into the stew. (For spinach that comes frozen in a block, this can take 15 to 20 minutes; frozen cut spinach in a bag takes less time to defrost and cook.)
• Add the cream cheese and dill, and stir until the cream cheese melts.
• Using the back of a spoon, press the chicken against the side of the pot to break it up into pieces. Taste and add more salt and black pepper, if necessary. Divide the stew among bowls and top with scallions and Parmesan.

SPINACH ARTICHOKE CHICKEN

Steps:

• Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
• Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
• Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.

KETO SPINACH-ARTICHOKE CHICKEN

Steps:

• Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
• Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.
• Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.
• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.

CREAMY SPINACH-ARTICHOKE CHICKEN STEW

Steps:

• In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
• Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
• Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
• Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
• Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
• Divide the stew among bowls, and top with scallions and Parmesan.

SLOW-COOKER ARTICHOKE-SPINACH DIP

Steps:

• Combine first 11 ingredients until well blended. Add cream cheese., Place artichoke mixture in a greased 3- or 4-qt. slow cooker; cook, covered, on low about 2 hours. Stir; cover and keep warm. Serve with red pepper slices and tortilla chip scoops.

SPINACH AND ARTICHOKE DIP HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
• Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
• Stir in the garlic powder and cream cheese, and cook for a minute or two.
• Sprinkle over the mozzarella and stir until melted.
• Allow to cool to the touch and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
• Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
• Enjoy!

SLOW COOKER SPINACH-ARTICHOKE DIP

Steps:

• Combine artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, milk, salt, and pepper in the bottom of a slow cooker.
• Cover and cook on High, stirring occasionally to combine, for 2 hours.