I loved stuffed foods. I love burritos, tacos, and gyros; I love stuffed breads and chocolates with filling; and I love stuffed chicken. I mean, what’s not to love? Food inside food? YUM.
Stuffed chicken breasts always make a beautiful dish, and I was pleased with the way this Crock Pot Spinach and Artichoke Stuffed Chicken turned out. I couldn’t find spinach and artichoke dip at my local grocery store, so I bought spinach dip and chopped up a can of artichoke hearts to toss in. It worked perfectly.
The tomatoes were a fun touch, and we happily ate this dip-turned-dinner for two nights. If you are watching your carbs, this is a great meal idea!
I used my 3.5 Quart Crock-Pot Casserole Slow Cooker to make this recipe, which allowed me to take the insert out and pop it in the oven for a few minutes to broil the cheese at the end. Any large slow cooker will work, and broiling at the end isn’t necessary, but it adds a pretty touch!
Crock Pot Spinach and Artichoke Stuffed Chicken
- 6 boneless, skinless chicken breasts
- salt and pepper, to taste
- 28 oz spinach and artichoke dip (store-bought or homemade)
- 8 oz mozzarella cheese
- 2 oz parmesan cheese
- 1 medium tomato, diced
- Spray slow cooker with cooking spray.
- Cut a slit in the thick side of the chicken, creating a pocket. Be careful not to cut all the way through.
- Salt and pepper the chicken breast, including inside the newly created pocket.
- Stuff each chicken breast with spinach and artichoke dip, and place them in the slow cooker.
- Combine the remaining dip with the diced tomatoes, and use it to cover the chicken.
- Cover and cook on low for 7-8 hours.
- When cook time is about 30 minutes from done, top with mozzarella cheese and parmesan cheese, and cover again until cheese is melted.
This was a really beautiful and yummy chicken recipe. I made this using premade spinach dip, with artichoke hearts added. I cooked in the crockpot for 7 hours on low. Since I had some last minute guests for dinner--I took the chicken breasts out of the crockpot, covered with the cheeses, and cooked in the oven until the cheese was melted. Everyone raved about the moistness, flavors, and appearance. If I did not have company, I would have just drained off some liquid, and put the cheese on top in the crockot. I recommend this recipe highly.
Like Linda, I used store-bought spinach dip, and added a 14 oz can of chopped artichoke hearts. Everyone liked their chicken, and it made plenty for leftovers the next night and lunch for me the following day.