Ingredients
- 2 pounds boneless skinless chicken breast (or boneless thighs)
- 1 cup chicken stock or broth
- ½ onion diced
- 3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 14 ounce can artichoke hearts drained
- 8 oz cream cheese softened
- ¼ cup heavy cream
- ½ cup grated Parmesan cheese + more for serving
- 3 cups fresh spinach
- Cooked spaghetti for serving (8 ounces)
- 1 lemon
Method
- Spray a crock pot with nonstick spray. Add the chicken stock to the bottom. Place chicken breasts, diced onion, and minced garlic on top. Season with salt, pepper, and Italian seasoning.
- Cook on LOW for 5 hours. Remove chicken and set aside — slice or shred.
- Add artichoke hearts, cream cheese, heavy cream, Parmesan, and spinach to the crock pot. Stir and cook on HIGH for 15 minutes.
- Stir again until smooth and creamy. Squeeze in the juice of 1 lemon. Taste and season with additional salt and pepper if needed.
- Return chicken to the sauce.
- Serve over cooked spaghetti and top with extra Parmesan. Enjoy!
Nutrition
Notes
- Serve with garlic bread, salad, or roasted veggies.
- Store leftovers in an airtight container for 3–4 days. Add a splash of broth or cream when reheating.
- Frozen spinach may be used — thaw and squeeze dry before adding.