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

Before you start

Before you start, make sure the chicken breasts are thawed if they were frozen. Pat them dry with paper towels. Soften the cream cheese by leaving it at room temperature for about 30 minutes.

Drain the artichoke hearts and quarter them if they are whole. Grate the Parmesan cheese. Cook the egg noodles according to package directions, toss with butter, and keep warm. Have your slow cooker ready and the counter space cleared.

Instructions

Layer and Top

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 the ingredients.
   Look for The chicken is covered with spinach, artichokes, and soup.
   Tip If the chicken breasts are thick, they will still cook through in the slow cooker.
2. 2Add the Cheeses
   Place the softened cream cheese in chunks on top of the soup. Sprinkle the freshly grated Parmigiano-Reggiano over the cream cheese. Do not stir; the ingredients will meld as they cook.
   Look for The top is dotted with cream cheese and Parmesan.
   Tip Softened cream cheese blends more smoothly into the sauce.

At the end of this phase, the slow cooker insert contains the chicken breasts in a single layer, topped with spinach, artichokes, and the soup. The cream cheese is in chunks over the soup, and the Parmesan is sprinkled on top.

The colors are vibrant: pink chicken, green spinach, and white cheese. The ingredients are not mixed, but that's fine—they will meld as they cook.

Slow Cook and Shred

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is cooked through and registers 165°F (74°C) in the thickest part. The spinach will wilt and the sauce will become bubbly.
   Look for The sauce is bubbling around the edges and the chicken is tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For the most tender chicken, cook on low rather than high.
4. 4Shred the Chicken
   Remove the chicken breasts to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir everything together until the sauce is smooth and the spinach is fully incorporated.
   Look for The chicken shreds easily and the sauce is creamy.
   Tip Shred while still warm for the best texture.

After several hours, the slow cooker is bubbling gently around the edges. The spinach has wilted dramatically, and the sauce has turned a creamy pale yellow. The chicken is fork-tender and easily shreds. The aroma is rich and savory, with hints of garlic and cheese. The sauce coats the back of a spoon. This is the moment to turn off the heat and stir everything together.

Serve and Enjoy

5. 5Serve Over Noodles
   Spoon the creamy chicken mixture over warm buttered twisted egg noodles on plates or a platter. Serve immediately while hot.
   Look for The creamy chicken is ladled over the noodles.
   Tip The noodles soak up the velvety sauce beautifully.

The creamy chicken mixture is spooned over a bed of warm buttered egg noodles. The sauce is velvety and clings to the noodles. The chicken is in tender shreds, and the artichoke hearts are visible. The dish is piping hot and ready to be served. The plate looks comforting and inviting, with the white sauce contrasting with the green spinach and golden noodles.

Common mistakes

One common mistake is using frozen chicken directly in the slow cooker, which can lead to uneven cooking and a longer time to reach a safe temperature. Another is overcooking on high, which can make the chicken dry and stringy.

Also, avoid stirring too much during cooking, as it can break up the chicken before it's ready. Finally, don't skip the step of shredding the chicken—this allows the sauce to coat every piece evenly.

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. The sauce will be bubbling and slightly thickened. The spinach will be completely wilted and the artichokes tender.

Shredding should be effortless—the chicken will pull apart with two forks. If the sauce seems too thin, you can remove the lid and cook on high for an additional 15 to 30 minutes to reduce it slightly.

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