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Cheesy Spinach Artichoke Chicken Crockpot Casserole
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 10 ounces fresh spinach, roughly chopped
  • 8 ounces cream cheese, cubed
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano

Instructions
 

  • Add the chicken pieces to the bottom of the slow cooker.
  • Layer the chopped artichoke hearts and spinach over the chicken.
  • Scatter the cream cheese cubes, 1 cup of the mozzarella, the Parmesan, minced garlic, salt, pepper, and oregano on top.
  • Stir everything together until the ingredients are evenly distributed.
  • Cover and cook on low for 5 hours, or until the chicken is fully cooked and tender.
  • Stir the mixture once more, then sprinkle the remaining 1/2 cup of mozzarella over the top.
  • Cover again and cook for 15 more minutes until the cheese melts.

Notes

Stir the spinach in early so it softens fully during the long cook time. If the sauce seems too thick at the end, add a splash of milk and stir before serving. Leftovers reheat well in the microwave with a little extra mozzarella sprinkled on top to refresh the cheese layer.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl