Spinach Artichoke Crock Pot Chicken

Hi friends!

Happy freakily deakily Friday to you all! We made it!!!!!!!!!!!

Ah, that feels good.

It’s kind of a cool, dreary day here in Chitown, which really just makes me want to take a long nap!

So, I’m here today to share another weekend night- in recipe with you all! I think this one would be perfect for a chilly Sunday, and it’s obviously great for weeknights too.

I don’t know about you guys, but I am a HUGE spinach-artichoke fan.  Spinach-artichoke anything.

I’m going to say my love for the spinach-artichoke combo started back in junior high/high school.  My girlfriends and I spent a lot of nights out at our local Applebee’s.  This might sound like a random restaurant choice, but when I really got to thinking about it, it was kind of the only option for a sit-down, inexpensive dinner there at the time. 

We would ALWAYS order their Spinach-Artichoke dip (also loved the fiesta-lime chicken and, of course, the BLONDIE!).  It was so so good, and we would take that thing out in no time!

Thankfully, while Justin and I don’t agree on a lot of our favorite foods, he shares my love for spinach-artichoke dip! Otherwise, we’d be in trouble.

A few weeks ago I decided I wanted to come up with a new Crock Pot recipe for the fall.  I’m not really sure what sparked the idea, but I was thinking how amazing it sounded to combine spinach, artichokes, and chicken in the Crock Pot.   

I didn’t want to make the meal too too creamy, because it’s easy to get out of control with that pretty fast.

I decided to keep the recipe pretty simple (4 main ingredients + spices), and it turned out amazing.

We’ve had this twice now in the past 2 weeks, so I’d say it’s a winner, winner, chicken dinner! ;)

{Note: I originally planned on adding chicken broth to make sure there would be enough liquid to keep the chicken from drying out, but in the end, I decided not to use it, and I’m glad I didn’t!}

{Note Also: I pre-marinated our chicken in balsamic dressing for some extra flavor – I would highly recommend!}

Jessica's Spinach Artichoke Crock Pot Chicken

Servings: 4

Prep Time: ~ 20 minutes

Cook Time: 8 to 10 hours (Crock Pot)

What you’ll need:

4 medium-sized boneless, skinless chicken breasts (marinated or pre-seasoned however you like)

1 jar of marinated artichoke hearts, undrained (I used a 12oz jar of Vigo marinated artichoke hearts - found near in the canned veggie aisle)

1 pack of chopped frozen spinach, microwaved according to the directions on the package

1 can of cream of mushroom soup (I go with “healthy request,” for lower sodium & fat content)

1 tsp. minced garlic (you can sub in garlic powder if you’d like)

salt & pepper to taste

What you do:

Step #1: Put the minced garlic in the bottom of your Crock Pot.

Step #2: Add the chicken to the pot.

Step #3: Add the spinach directly on top of the chicken, making a somewhat even layer.

Step #4: Add the entire jar of the artichokes, with the marinade, to the pot.

Step #5: Sprinkle salt & pepper, to taste.

Step #6: Spoon the can of mushroom soup on top, spreading it with a spatula to create an even layer.

Step #7: Put the lid on your Crock Pot, and turn it to low heat for about 8 to 10 hours.

Be good Crock Pot! :)

Step #8: Turn off the pot and let the meal cool for at least 10 minutes before serving in bowls.

Enjoy!

What’s so great about this recipe? It’s simple, relatively healthy, it will warm your belly, and it’s even cost effective – all of the ingredients, besides the chicken, are super cheap!  It is a little on the salty-side, so make sure not to eat Chinese food for lunch, okie doke artichokie??

Hope you all have some fun-tastic things planned for this weekend.

I have an insane schedule up ahead:

Saturday: Bridesmaid dress alteration appointment, bridal shower for my friend Lindsay, and the Notre Dame vs. Michigan game @ night.

Sunday: Brunch & a bridal expo with some girlfriends! Looks like I may miss the bears game, so ya’ll better cheer for me!

xoxo

Jess