Creamy Cheddar Spinach Artichoke Chicken Crockpot Recipe Step-by-step instructions

Before you start

Before starting, ensure the chicken breasts are thawed if frozen. Drain the artichoke hearts and quarter them if they aren't already. Shred the cheddar cheese if you're not using pre-shredded.

Have all your ingredients ready to go—this recipe moves quickly once you start layering. Set out your slow cooker and measuring cups so everything is within reach.

Instructions

Layer and Go

1. 1Layer the ingredients
   Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Scatter the fresh baby spinach and quartered artichoke hearts over the chicken. Spoon the condensed cream of chicken soup over the top, spreading it slightly to cover as much of the ingredients as possible.
   Look for The chicken is covered with spinach, artichokes, and soup.
   Tip No need to stir—the layers will meld during cooking.
2. 2Add cheese and butter
   Sprinkle the shredded sharp cheddar cheese evenly over the top. Dot with the butter pieces. Do not stir.
   Look for The cheese and butter sit on top, ready to melt into the sauce.
   Tip Cut the butter into small pieces for even melting.

At the end of this phase, the slow cooker contains a neat layer of chicken, topped with spinach, artichokes, soup, cheese, and butter.

It may look like a pile of ingredients, but that's exactly how it should be. The soup and cheese will melt and combine during cooking.

Slow-Cook and Shred

3. 3Slow-cook the chicken
   Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce will be bubbly and the cheese melted.
   Look for The sauce is bubbling and the chicken is tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid—each peek adds 20 minutes of cook time.
4. 4Shred the chicken
   Using two forks, shred the chicken directly in the slow cooker. Stir everything together to combine the sauce, spinach, artichokes, and chicken. The spinach will wilt further as you stir.
   Look for The chicken shreds easily and the sauce is creamy.
   Tip For larger shreds, pull the chicken apart with forks rather than chopping.

After 4-5 hours on low, the chicken is cooked through and tender. The sauce is bubbling and the cheese has melted into a creamy, golden mixture. The spinach has wilted significantly. Shred the chicken and stir to combine everything into a cohesive, creamy dish.

Serve and Enjoy

5. 5Serve over rice
   Spoon the creamy chicken mixture over steamed jasmine rice or your favorite grains. Serve hot, directly from the slow cooker.
   Look for The dish is creamy and steaming.
   Tip For a low-carb option, serve over cauliflower rice or with crusty bread.

The dish is now a creamy, cheesy chicken mixture with tender artichokes and wilted spinach. It's ready to be spooned over rice or your favorite side. The aroma is rich and savory, with a hint of sharp cheddar.

Common mistakes

One common mistake is lifting the lid to check on the food, which releases heat and extends cooking time. Another is using pre-shredded cheese that contains anti-caking agents, which can make the sauce grainy; shredding your own cheese yields a smoother sauce.

Also, be sure not to overcook the chicken, as it can become dry and stringy—stick to the recommended cook time and rely on the thermometer.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. You can check with an instant-read thermometer.

The sauce should be bubbling and the cheese fully melted. The chicken should shred easily with a fork, and the spinach should be wilted and tender.

• Poultry: 165°F (74°C) in the thickest part