Slow Cooker Creamy Spinach Ricotta Chicken Tips, FAQ & printable recipe

Tips for success

To maximize flavor, sear the chicken breasts in a hot skillet for two minutes per side before placing them in the slow cooker. This optional step adds a depth of color and caramelized notes to the chicken.

Ensure the skillet is hot enough to achieve a golden-brown crust without cooking the meat through, then transfer immediately to the slow cooker to continue the process.

Consider serving this dish over a bed of al dente fettuccine or penne pasta to soak up the excess creamy sauce. If you prefer a lighter side, steamed green beans or roasted asparagus provide a fresh contrast to the richness of the chicken. Sprinkle with a touch of freshly cracked black pepper or red pepper flakes just before serving to add a bit of brightness and heat.

Variations

• Spicy Mushroom Chicken: Add one teaspoon of crushed red pepper flakes or a dash of hot sauce when adding the mushroom soup to introduce a subtle, warming heat that balances the richness of the ricotta.
• Herb-Infused Chicken: Incorporate one tablespoon of dried Italian seasoning or fresh chopped thyme and rosemary with the garlic seasoning to add an aromatic, garden-fresh complexity to the creamy sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Store in a freezer-safe container for up to 1 month.

Reheat

Reheat in a saucepan over low heat or in the microwave until internal temperature reaches 165°F.

Store any leftovers in an airtight container to maintain freshness and prevent the sauce from drying out. Allow the leftovers to cool at room temperature for no more than 2 hours before placing the container in the refrigerator.

It is essential to ensure the leftovers are refrigerated promptly to maintain food safety standards. Properly stored, the dish will remain flavorful and safe for up to three days.

This recipe is an excellent candidate for making ahead. You can prepare the ingredients and place them in the slow cooker pot, covering it tightly, and keeping it in the refrigerator for up to 24 hours before cooking.

Simply remove the pot from the refrigerator and start the cooking process as directed. This allows for a quick start on busy days while ensuring the flavors remain fresh.

Serving ideas

Serve the creamy chicken hot, ideally directly from the slow cooker or transferred to a warmed serving dish to maintain the temperature. Spoon a generous amount of the creamy sauce over the chicken when plating.

It is recommended to serve this dish alongside a side of starch, such as mashed potatoes or pasta, to take full advantage of the rich, savory mushroom and ricotta sauce.

When plating, garnish with a small amount of fresh herbs if available to add a pop of color. The dish is hearty enough to be the sole star of the dinner, but it also pairs well with a side salad featuring a sharp vinaigrette to cut through the creaminess. Encourage guests to enjoy the meal while it is steaming hot to experience the best possible texture.

Frequently asked questions

Recipe card

Slow Cooker Creamy Spinach Ricotta Chicken

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

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 packet garlic seasoning
• 1 can (10.5 oz) condensed mushroom soup
• 1/2 cup ricotta cheese

Instructions

1. Place the raw chicken breasts at the bottom of the slow cooker. Scatter the chopped fresh spinach evenly over the chicken. Sprinkle the garlic seasoning packet over the top of the spinach layer.
2. Pour the condensed mushroom soup over the seasoned spinach and chicken. Cover the slow cooker and cook on low for 4 hours until the chicken is tender and cooked through.
3. Stir in the ricotta cheese until the sauce is smooth and creamy. Continue to cook for an additional 15 minutes to heat the cheese through. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving. Let the chicken rest for 5 minutes.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

42 g

Carbohydrates

12 g

Fat

18 g

Fiber

1.5 g

Sugar

3 g

Sodium

650 mg

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