Spicy Spinach Artichoke Slow Cooker Chicken
(Adapted from a recipe by Wellness Mama)
Serves: 4-6 Cook Time: 2-4 hours
2 lbs skinless, boneless chicken breasts, chopped into bite size pieces
2 cloves garlic, minced
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste
1/2 lb fresh spinach (or 10 oz frozen—defrost and squeeze out excess liquid before adding)
8 oz sliced mushrooms
1 jalapeno, diced and deseeded (depending on your preference for spiciness)
16 oz jar artichoke hearts
1 squeeze lemon juice*
1 teaspoon italian seasoning*
1/2 cup grated Parmesan cheese
8 oz cream cheese
*You can use marinated artichoke hearts and skip the lemon juice and italian seasoning, but all the jars I could find were marinated in sunflower oil, which I am allergic to so I had to make my own with plain artichoke hearts.
Place chicken, garlic, salt and pepper in 6 quart slow cooker. Cook on low for 3 hours, or high for 1 hour until chicken is cooked through. Add spinach, mushrooms, jalapeño, drained artichoke hearts, parmesan cheese, and cream cheese. Stir, cook for another hour, and stir again before serving to combine.
This is delicious served over rice, and for the best leftovers you’ve ever had, mix the rice in with the chicken to soak up the extra sauce overnight!