Slow Cooker Spinach Artichoke Chicken Pasta
Servings: 6 Servings
Ingredients
For the Spinach Dip Base:
- 10 ounces fresh spinach
- 12 ounces artichoke hearts drained and chopped (canned or jarred)
- 8 ounces block-style cream cheese cut into cubes
- 1 cup sour cream
- 1 cup Monterey Jack cheese cut into cubes
- ½ cup Parmesan cheese shredded or cubed
- ½ cup diced white onion
- 5 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Pasta and Chicken:
- 8 ounces cooked pasta penne, rotini, or other short pasta
- 1 cup reserved pasta water
- 1 pound cooked chicken shredded or diced; rotisserie works great
- 1 cup shredded mozzarella cheese
Instructions
- Add to the Slow Cooker: Place the spinach, artichoke hearts, cream cheese, sour cream, Monterey Jack, Parmesan, onion, garlic, salt, and black pepper into the slow cooker. Stir to mix.10 ounces fresh spinach, 12 ounces artichoke hearts, 8 ounces block-style cream cheese, 1 cup sour cream, 1 cup Monterey Jack cheese, ½ cup Parmesan cheese, ½ cup diced white onion, 5 garlic cloves, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Cook: Cover and cook on high for 2 hours, stirring every 30 to 45 minutes to help everything melt evenly.
- Boil Pasta: About 15 to 20 minutes before the dip finishes cooking, boil the pasta according to package directions. Reserve 1 cup of the starchy pasta water before draining.8 ounces cooked pasta, 1 cup reserved pasta water
- Mix In Chicken and Pasta: Add the cooked pasta and chicken to the slow cooker. Stir to combine. Slowly stir in the reserved pasta water a little at a time to thin the sauce if needed.1 pound cooked chicken
- Top and Melt: Sprinkle mozzarella cheese over the top. Cover and let it sit for about 5 minutes, just until the cheese melts.1 cup shredded mozzarella cheese
- Serve: Serve warm.
Notes
- Servings: This recipe makes about 6 servings, each serving is roughly 1 to 1¼ cups, give or take. If you’re serving it with a side or salad, you could probably stretch it to 7 or 8.
- Spinach: Fresh spinach works best, but thawed and well-drained frozen spinach will do in a pinch.
- Artichoke Hearts: Make sure to trim off the tough ends. They don't soften as the hearts cook. Also, opt for water or brine packed unless you like the flavor of marinated.
- Chicken/Pasta: Cook the chicken and pasta separately. Stir them in at the end for the best texture.
- Double It: You can double the recipe in a 7-quart slow cooker, but it’ll be very full. We use a 7-quart for this recipe as written.
- Make it Creamier: For a creamier pasta, reduce the chicken to 8 ounces. For extra creamy, cut back on both the pasta and chicken.
- Storage: Place leftovers in an airtight container, and keep in the fridge for up to 3 days. It doesn't freeze well.
Nutrition Facts
Slow Cooker Spinach Artichoke Chicken Pasta
Serving Size
1.25 cups
Amount per Serving
Calories
621
% Daily Value*
Fat
41
g
63
%
Saturated Fat
20
g
100
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
165
mg
55
%
Sodium
1202
mg
50
%
Potassium
670
mg
19
%
Carbohydrates
23
g
8
%
Fiber
3
g
12
%
Sugar
5
g
6
%
Protein
41
g
82
%
Vitamin A
6095
IU
122
%
Vitamin C
27
mg
33
%
Calcium
489
mg
49
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
