Creamy Crockpot Spinach and Bacon Florentine Chicken Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile, consider adding a pinch of red pepper flakes during the final stirring stage if you enjoy a subtle hint of heat. This contrast works exceptionally well with the rich cream sauce and the salty, smoky bacon.

Additionally, if you are serving this for a dinner party, a final garnish of freshly chopped parsley or a light drizzle of high-quality extra virgin olive oil can add a professional visual appeal that elevates the presentation.

If you prefer a thicker sauce, you can remove the chicken after shredding and whisk the sauce with a small amount of cornstarch slurry before returning the chicken to the pot.

However, the combination of cream cheese and parmesan typically provides enough body for most preferences. Always taste the sauce before serving and adjust the seasoning with a little black pepper, as the parmesan and broth contribute a significant amount of salt already.

Variations

• Sun-Dried Tomato Version: Fold in half a cup of chopped sun-dried tomatoes along with the spinach. This adds a sweet, tangy acidity that cuts through the creaminess of the sauce beautifully.
• Mushroom Florentine: Sauté one cup of sliced cremini mushrooms and add them to the slow cooker at the beginning. The earthiness of the mushrooms complements the garlic and parmesan perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended, as the cream cheese base may separate and change texture upon thawing.

Reheat

Reheat gently on the stovetop over low heat, stirring in a splash of milk or broth until creamy.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Properly stored, the dish will remain fresh in the refrigerator for up to three days. When reheating, it is best to do so gently on the stovetop over low heat, adding a tablespoon of milk or broth to loosen the sauce if it has thickened significantly while chilled in the refrigerator.

You can measure the dry and non-perishable ingredients ahead of time. Keep the raw chicken chilled in the refrigerator until ready to cook, never leaving raw poultry out on the counter. Assemble the ingredients inside the ceramic insert directly before starting the slow cooker so the dairy and chicken remain properly refrigerated until cooking begins.

Serving ideas

Serve this creamy chicken Florentine over a bed of hot penne pasta, which is excellent at catching the rich, garlic-infused sauce. For a lighter alternative, try spooning the mixture over spiralized zucchini noodles or roasted spaghetti squash.

Regardless of your base, ensure that the pasta or vegetables are hot so they do not cool down the sauce too quickly when plated. A side of crusty garlic bread is also an excellent addition for soaking up any remaining sauce.

Present the dish in shallow bowls to showcase the beautiful colors of the wilted spinach and the crispy, golden bacon bits. A light dusting of extra parmesan cheese over the top just before serving adds a nice visual contrast and an extra burst of savory flavor.

This meal is hearty and self-contained, so a simple side salad with a sharp vinaigrette is the only accompaniment needed to balance the meal's richness and satisfy your guests.

Frequently asked questions

Recipe card

Creamy Crockpot Spinach and Bacon Florentine Chicken

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 chicken breasts
• 4 cloves garlic, minced
• 8 oz cream cheese
• 1/2 cup chicken broth
• 1/4 tsp ground nutmeg
• 3 cups fresh baby spinach
• 1/2 cup grated parmesan cheese
• 4 slices crispy smoky bacon, crumbled

Instructions

1. Keep raw chicken refrigerated until ready to use, leaving it out at room temperature for at most 30 minutes before cooking. Place the chicken breasts, minced garlic, block of cream cheese, chicken broth, and nutmeg directly into the ceramic slow cooker insert, arranging the chicken in an even layer.
2. Cover the slow cooker with the glass lid and cook on LOW for 4 hours. Confirm the chicken reaches a safe internal temperature of at least 165°F (74°C) using an instant-read thermometer. Shred the chicken breasts directly inside the slow cooker using two forks, blending them into the bubbling sauce.
3. Fold the fresh baby spinach, grated parmesan, and crispy crumbled bacon into the hot shredded chicken and sauce. Stir gently until the spinach wilts completely and the cheese melts into a smooth, creamy sauce. Rest for 5 minutes before serving over hot penne pasta or zucchini noodles.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

38.5 g

Carbohydrates

8.2 g

Fat

32.4 g

Fiber

1.5 g

Sugar

2.1 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.