1 - 1.5 lbs. boneless skinless chicken breasts cut into chunks 1/2 medium onion chopped 5 oz. frozen spinach 1/2 package thawed spinach package - liquid removed 1/2 jar of artichoke hearts rinsed and chopped 4 oz. cream cheese
1/2 cup parmesan cheese 4 oz. sour cream 4 oz. shredded cheddar cheese divided 2 Tbsp butter 1/2 tsp salt
Except for the two ounces of shredded cheese, combine all the ingredients in the crockpot.
Once the cheese has melted, sprinkle the remaining cheese over top and replace the lid for an additional five minutes.
There are many of substitutes available for individuals who want to adjust the Slow Cooker Spinach Artichoke Chicken to their dietary requirements or just try various flavors.
You want to squeeze out as much moisture and water as possible from the spinach.
That's why frozen spinach is the most effective. Once it has thawed, place it in a strainer and remove as much water as you can.
In the crockpot, I used half of the cheese. Two more ounces are reserved for the top.