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Spinach Artichoke Chicken 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
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 8 ounces cream cheese, cut into cubes
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the chopped artichoke hearts, squeezed spinach, cream cheese cubes, minced garlic, salt, and pepper on top of the chicken.
  • Cover and cook on low for 4 to 5 hours, until the chicken reaches an internal temperature of 165 degrees.
  • Shred the chicken directly in the slow cooker using two forks, then stir everything together until the cream cheese melts into a smooth sauce.
  • Sprinkle the mozzarella and Parmesan cheeses over the top, cover again, and cook for 15 more minutes until the cheese melts.

Notes

For potlucks, keep the slow cooker on the warm setting once it finishes so the casserole stays creamy during transport. If the mixture seems thick after shredding the chicken, stir in a splash of milk to loosen it. Leftovers reheat well in the microwave with a little extra cheese sprinkled on top.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl