4 boneless, skinless chicken breasts

1 (14-ounce) can artichoke hearts, drained and chopped

1 (10-ounce) package frozen spinach, thawed and well-drained

1 cup sour cream

1 (8-ounce) block cream cheese, softened

1 cup chicken broth

1 cup shredded Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper, to taste


Arrange the chicken breasts in the slow cooker's basin.

Combine the artichoke hearts, spinach, sour cream, cream cheese, chicken broth, Parmesan cheese, garlic powder, and onion powder in a bowl. Season with salt and pepper and mix well.

Spread the spinach artichoke mixture over the chicken in the slow cooker.

Cook on low for 6 hours, or until the chicken is tender and cooked through.

Stir gently to coat the chicken in the creamy sauce, then serve warm and enjoy.

Variations & Tips:

Add a pinch of red pepper flakes or a dash of hot sauce for a spicy twist.

Experiment with different cheeses, like Gouda or sharp cheddar, for new flavors.

For a lighter version, substitute regular cream cheese with Neufchâtel and opt for light sour cream.

Taste as you go and adjust the seasonings to perfect the dish to your liking.

Each time I lift the lid of my slow cooker and the inviting aroma of Spinach Artichoke Chicken greets me, it feels like a dear friend has come over to bring comfort and joy. My hope is that this recipe becomes a cherished visitor in your home, too, offering solace and satisfaction to you and your loved ones.