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Keto Crockpot Creamy Spinach Artichoke Chicken - Comforting, Low-Carb, and Hands-Off

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts (or thighs for extra tenderness)
  • 1 cup chicken broth (low sodium)
  • 8 oz cream cheese, cubed and softened
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella
  • 1 (14 oz) can artichoke hearts, drained and chopped (not marinated)
  • 4 cups fresh spinach, roughly chopped (or 10 oz frozen, thawed and well-drained)
  • 3 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1/2–1 tsp kosher salt, to taste
  • 1/2 tsp black pepper
  • 2 tbsp olive oil or butter
  • Juice of 1/2 lemon (optional, brightens the sauce)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Season the chicken. Pat chicken dry and season both sides with salt, pepper, and onion powder. This simple base seasoning helps build flavor.
  2. Layer the crockpot. Add chicken broth to the crockpot. Place the chicken on top. Scatter the cream cheese cubes around the chicken.
  3. Add flavor boosters. Sprinkle in garlic, Italian seasoning, and red pepper flakes. Add chopped artichoke hearts. Drizzle with olive oil or dot with butter.
  4. Cook low and slow. Cover and cook on Low for 3.5–4.5 hours, or on High for 2–3 hours. You’re aiming for tender chicken that shreds easily and reaches 165°F internally.
  5. Stir in dairy and greens. Shred or slice the chicken in the crockpot. Add heavy cream, Parmesan, and mozzarella. Stir until the cheeses melt. Fold in spinach and let it wilt, 5–10 minutes. If using frozen spinach, squeeze out excess water first.
  6. Adjust and finish. Add lemon juice if using, then taste and adjust salt and pepper. If the sauce is too thick, splash in more broth or a little cream. If it’s thin, leave the lid off for 10–15 minutes to reduce.
  7. Serve your way. Spoon over cauliflower rice, roasted broccoli, or sautéed zucchini. Garnish with parsley for a fresh finish.