Creamy Mozzarella Spinach Artichoke Chicken Crockpot Step-by-step instructions

Before you start

Before you start, have all your ingredients ready. If using frozen spinach or artichokes, thaw and drain them well. Measure out the mozzarella and have the garlic herb butter at room temperature so it melts quickly.

The slow cooker should be clean and ready. You'll also want to cook your pasta just before serving, so plan to start the water when the chicken is almost done.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the chicken breasts in an even layer in the bottom of a 7-quart slow cooker. Scatter the fresh spinach and quartered artichoke hearts over the chicken. Spoon the condensed cream of chicken soup over the top, spreading it gently to cover some of the vegetables.
   Look for The chicken is covered with spinach, artichokes, and soup.
   Tip No need to stir; the layers will combine as they cook.
2. 2Add Cheese and Butter
   Sprinkle the shredded mozzarella evenly over the top. Place the garlic herb butter in small pats on top of the cheese.
   Look for The top is covered with cheese and butter pats.
   Tip Distribute the butter evenly to melt into the sauce.

At the end of this phase, you have a neat layer of chicken, spinach, artichokes, soup, cheese, and butter. The ingredients are raw and separate, but ready to meld together. The slow cooker is covered and set to low. There's nothing more to do until the cooking time is up.

Slow-Cook and Shred

3. 3Slow Cook
   Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is tender and shreds easily. The internal temperature of the chicken should reach 165°F (74°C).
   Look for The sauce is bubbling and the chicken is tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not open the lid during cooking to maintain heat.
4. 4Shred the Chicken
   Once cooked, carefully remove the chicken breasts to a cutting board. Shred with two forks, then return the shredded chicken to the slow cooker. Stir everything together gently to combine the sauce, spinach, and artichokes.
   Look for The chicken shreds easily and the sauce is creamy.
   Tip Shred while warm for the best texture.

After 4 hours on low, the kitchen smells of garlic and cheese. The sauce is bubbling gently around the edges, and the chicken is fork-tender, pulling apart easily.

The spinach has wilted into the sauce, and the artichokes are soft. The mixture looks creamy and cohesive, ready to be stirred and served.

Finish and Serve

5. 5Cook Pasta
   While the chicken cooks or after, cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain well.
   Look for Pasta is tender but still firm to the bite.
   Tip Reserve a cup of pasta water to loosen the sauce if needed.
6. 6Serve
   Spoon the creamy chicken mixture over the hot pasta and serve immediately.
   Look for The dish is steaming and ready to eat.
   Tip Garnish with extra mozzarella or fresh herbs if desired.

The pasta is cooked and drained, and the chicken mixture is spooned over the top. Each serving is a generous portion of creamy, cheesy chicken with wilted greens and artichokes. The dish is steaming hot, with a rich, savory aroma. It's ready to eat right away.

Common mistakes

One common mistake is lifting the lid too often, which lets out heat and extends cooking time. Another is using chicken that is not fully thawed—this can lead to uneven cooking.

Also, resist the urge to stir too much; the layers will combine as the chicken cooks. Finally, don't skip the internal temperature check; it's the only way to ensure the chicken is safe to eat.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork. The sauce should be bubbly and thickened, with the cheese fully melted and creamy.

The spinach will be wilted and dark green, and the artichokes tender. If the sauce seems too thin, let it cook uncovered for an additional 15-30 minutes to reduce.

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