Crockpot Spinach and Artichoke Stuffed Chicken
Prep time: 30 mins
Total time: 8 hours 30 mins
  • 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
  1. Spray slow cooker with cooking spray.
  2. Cut a slit in the thick side of the chicken, creating a pocket. Be careful not to cut all the way through.
  3. Salt and pepper the chicken breast, including inside the newly created pocket.
  4. Stuff each chicken breast with spinach and artichoke dip, and place them in the slow cooker.
  5. Combine the remaining dip with the diced tomatoes, and use it to cover the chicken.
  6. Cover and cook on low for 7-8 hours.
  7. 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.
Recipe by Funny Is Family at