Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts or thighs
  • Salt and freshly ground black pepper, to taste
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • 1 (14 oz / 400g) can artichoke hearts, drained and roughly chopped
  • 4 cups (approx. 115g) fresh spinach, roughly chopped (or 1 cup/85g frozen, thawed and thoroughly drained)
  • 4 oz (115g) cream cheese, softened
  • ½ cup (120ml) sour cream or Greek yogurt
  • ½ cup (120ml) mayonnaise (optional)
  • ½ cup (50g) grated Parmesan cheese
  • 1 cup (100g) shredded mozzarella cheese
  • 1 tsp (optional) crushed red pepper flakes
  • 1 tsp (5ml) lemon juice (optional)
  • Fresh Parsley, chopped for garnish (optional)

Instructions:

  1. Place chicken in the bottom of the slow cooker. Season generously with salt, pepper, garlic powder, and onion powder.
  2. Top the chicken with the chopped artichoke hearts and spinach.
  3. Dollop cream cheese and sour cream (or yogurt) evenly over the spinach and artichokes. Add mayonnaise (if using), Parmesan, mozzarella, and crushed red pepper flakes (if using).
  4. Cover and cook on low for 4-6 hours or on high for 2.5-3 hours, or until the chicken is cooked through and shreds easily. Internal temperature should reach 165°F (74°C).
  5. Using two forks, shred the chicken directly in the slow cooker. Stir everything together until the sauce is creamy and well combined.
  6. Stir in lemon juice (if using). Taste and adjust seasoning as needed. Garnish with fresh parsley (if using). Serve hot.