Are you craving a fuss-free, flavorful dinner that practically cooks itself? Look no further! We’ve gathered 24 mouthwatering slow cooker recipes that perfectly pair tender chicken with nutritious spinach. From creamy casseroles to zesty soups, these dishes are all about easy comfort food that will have your family asking for seconds. Get ready to simplify your weeknights—let’s dive into these delicious ideas!
Creamy Slow Cooker Chicken and Spinach Pasta
Creamy Slow Cooker Chicken and Spinach Pasta? More like your new best friend for those “I can’t even” weeknights. This dish is basically a warm, cheesy hug in a bowl that magically cooks itself while you binge-watch your favorite show—no culinary skills required, just a slow cooker and a dream.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds of boneless, skinless chicken breasts (just grab ’em from the fridge)
– A couple of cups of chicken broth (about 2 cups, for that savory base)
– A splash of heavy cream (around 1 cup, because creamy is key)
– A big handful of fresh spinach (about 4 cups, packed—it wilts down, promise!)
– A box of penne pasta (16 ounces, because it holds the sauce like a champ)
– A generous sprinkle of grated Parmesan cheese (1 cup, for that cheesy goodness)
– A pinch of salt and black pepper (to season as you go)
Instructions
1. Place the 2 pounds of boneless, skinless chicken breasts in the bottom of your slow cooker.
2. Pour in the 2 cups of chicken broth over the chicken—this keeps it moist and flavorful as it cooks.
3. Cover the slow cooker and set it to cook on low heat for 4 hours; the chicken should be tender and easily shredded with a fork when done. Tip: Resist the urge to peek too often, as it lets heat escape and slows cooking!
4. After 4 hours, use two forks to shred the chicken directly in the slow cooker until it’s in bite-sized pieces.
5. Stir in the 1 cup of heavy cream and 4 cups of fresh spinach until the spinach wilts into the mixture, about 2-3 minutes. Tip: If the spinach seems bulky, give it a quick chop first—it’ll blend in smoother.
6. Add the 16 ounces of penne pasta to the slow cooker, ensuring it’s submerged in the liquid; if needed, add a bit more broth or water to cover.
7. Cover and cook on high heat for an additional 30 minutes, or until the pasta is al dente (tender but with a slight bite). Tip: Check the pasta at 25 minutes to avoid overcooking—nobody likes mushy noodles!
8. Stir in the 1 cup of grated Parmesan cheese until melted and creamy, then season with a pinch of salt and black pepper to your liking.
9. Serve immediately while hot. Enjoy the creamy, comforting texture with pops of spinach and tender chicken—it’s like a cozy blanket for your taste buds. For a fun twist, top it with extra Parmesan or a drizzle of olive oil, or pair it with garlic bread to soak up every last drop of that luscious sauce.
Slow Cooker Chicken and Spinach Alfredo
Zesty, cozy, and practically begging to be devoured—this slow cooker chicken and spinach Alfredo is the ultimate “set it and forget it” dinner that’ll make you feel like a kitchen wizard without any of the stress. Picture tender chicken swimming in a creamy, dreamy sauce with vibrant spinach, all while your slow cooker does the heavy lifting. It’s the kind of meal that turns a hectic weeknight into a cozy feast, and trust me, your taste buds will thank you.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
- 2 pounds of boneless, skinless chicken breasts (cut into bite-sized chunks)
- 1 jar (16 ounces) of Alfredo sauce (go for the good stuff!)
- 1 cup of chicken broth (a splash to keep things saucy)
- 4 cloves of garlic (minced, because garlic makes everything better)
- 1 teaspoon of Italian seasoning (a sprinkle for that herby kick)
- 1/2 teaspoon of salt (just a pinch to balance it out)
- 1/4 teaspoon of black pepper (a dash for a little zing)
- 5 ounces of fresh spinach (a couple of handfuls, wilted to perfection)
- 1/2 cup of grated Parmesan cheese (for that cheesy finish)
- 12 ounces of fettuccine pasta (cooked al dente, because nobody likes mushy noodles)
Instructions
- Place the chicken chunks into your slow cooker—no need to brown them first, which is a total time-saver tip!
- Pour in the Alfredo sauce, chicken broth, minced garlic, Italian seasoning, salt, and black pepper directly over the chicken.
- Give everything a good stir to coat the chicken evenly, ensuring no dry spots are left behind.
- Cover the slow cooker and set it to cook on LOW for 4 hours—resist the urge to peek, as keeping the lid on helps maintain the temperature and moisture.
- After 4 hours, carefully open the lid and check that the chicken is cooked through (it should shred easily with a fork).
- Add the fresh spinach to the slow cooker, stirring it in until it wilts into the sauce, which usually takes about 5 minutes.
- Sprinkle in the grated Parmesan cheese and stir until it melts smoothly into the Alfredo mixture.
- While the sauce finishes, cook the fettuccine pasta in a large pot of salted boiling water until al dente, following the package directions—drain it well to avoid watery sauce.
- Serve the creamy chicken and spinach Alfredo sauce over the cooked fettuccine, garnishing with extra Parmesan if you’re feeling fancy.
Perfectly creamy with a velvety texture that clings to every noodle, this dish boasts a rich, garlicky flavor balanced by the fresh pop of spinach. Try serving it with a side of garlic bread for dipping, or mix in some sun-dried tomatoes for a tangy twist—it’s so versatile, you might just make it your new go-to comfort food!
Hearty Slow Cooker Chicken Spinach Lentil Soup
Yikes, it’s that time of year again—when the only thing you want to do is curl up with a bowl of something warm, comforting, and secretly healthy enough to justify that second helping. This soup is your cozy, set-it-and-forget-it hero, packed with protein and greens to make you feel like a domestic goddess with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– A couple of boneless, skinless chicken breasts (about 1.5 pounds)
– A cup of dried brown lentils, rinsed
– A 32-ounce carton of low-sodium chicken broth
– A 14.5-ounce can of diced tomatoes, with their juices
– A large yellow onion, diced
– A couple of carrots, chopped
– A couple of celery stalks, chopped
– Three cloves of garlic, minced
– A tablespoon of olive oil
– A teaspoon of dried thyme
– Half a teaspoon of smoked paprika
– A big handful of fresh baby spinach (about 4 cups)
– A splash of fresh lemon juice (from half a lemon)
– Salt and black pepper, because we’re not savages
Instructions
1. Grab your slow cooker and plug it in—this is the hardest part, I promise.
2. Heat the olive oil in a large skillet over medium-high heat for about 1 minute until it shimmers.
3. Season the chicken breasts generously with salt and pepper on both sides.
4. Sear the chicken in the skillet for 3-4 minutes per side until golden brown; this locks in flavor, so don’t skip it!
5. Transfer the seared chicken to the slow cooker.
6. In the same skillet, add the diced onion, carrots, and celery, and sauté for 5 minutes until they start to soften.
7. Add the minced garlic and cook for 1 more minute until fragrant.
8. Scrape the veggie mixture into the slow cooker with the chicken.
9. Pour in the rinsed lentils, chicken broth, diced tomatoes with juices, dried thyme, and smoked paprika.
10. Give everything a gentle stir to combine.
11. Cover the slow cooker and set it to cook on LOW for 6 hours; if you’re in a rush, HIGH for 3-4 hours works, but LOW makes the chicken extra tender.
12. After cooking, use two forks to shred the chicken directly in the pot—it should fall apart easily.
13. Stir in the fresh baby spinach and let it wilt for 5 minutes with the lid off.
14. Finish with a splash of fresh lemon juice and adjust salt and pepper to your liking.
Whew, you did it! This soup emerges thick and hearty, with the lentils melting into a creamy base while the spinach adds a pop of color and freshness. Serve it with crusty bread for dipping, or get fancy with a dollop of Greek yogurt on top—either way, it’s a flavor hug in a bowl that’ll have everyone asking for seconds.
Slow Cooker Tuscan Chicken and Spinach
Zesty and cozy, this slow cooker Tuscan chicken and spinach is the culinary equivalent of a warm hug on a busy day—perfect for when you want something delicious without the kitchen drama. Imagine tender chicken swimming in a creamy, garlicky sauce with pops of sun-dried tomatoes and wilted spinach, all while your slow cooker does the heavy lifting. It’s basically a one-pot wonder that’ll make you feel like a kitchen wizard with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– A couple of boneless, skinless chicken breasts (about 1.5 pounds)
– A generous glug of olive oil (about 2 tablespoons)
– A few cloves of garlic, minced (about 4)
– A cup of chicken broth
– A cup of heavy cream
– A half cup of grated Parmesan cheese
– A handful of sun-dried tomatoes, chopped (about 1/2 cup)
– A big bunch of fresh spinach (about 5 ounces)
– A sprinkle of Italian seasoning (about 1 teaspoon)
– A pinch of salt and black pepper
Instructions
1. Place the chicken breasts in the slow cooker and drizzle with olive oil.
2. Sprinkle the minced garlic, Italian seasoning, salt, and black pepper evenly over the chicken.
3. Pour the chicken broth into the slow cooker around the chicken, not directly on top to avoid washing off the seasonings.
4. Cover and cook on low for 3.5 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F.
5. Remove the chicken from the slow cooker and shred it with two forks—this is easiest when it’s still warm!
6. Return the shredded chicken to the slow cooker and stir in the heavy cream, Parmesan cheese, and sun-dried tomatoes.
7. Cover and cook on low for an additional 30 minutes to let the sauce thicken and flavors meld.
8. Add the fresh spinach to the slow cooker and stir until it wilts into the sauce, which takes about 5 minutes.
9. Taste and adjust seasoning if needed, but be careful not to over-salt since the Parmesan adds saltiness.
As you serve it up, you’ll love the creamy texture that clings to every bite of chicken, with the sun-dried tomatoes adding a sweet tang and the spinach keeping it fresh. Try spooning it over a bed of pasta or crusty bread to soak up all that delicious sauce—it’s a crowd-pleaser that tastes even better as leftovers!
Slow Cooker Chicken, Spinach, and Artichoke Casserole
Aren’t we all secretly hoping for a dinner that basically cooks itself while we pretend to be productive? This slow cooker wonder is the ultimate weeknight hero—tossing chicken, spinach, and artichokes into a creamy, cozy casserole that requires minimal effort but delivers maximum comfort. It’s like a warm hug from your crockpot, minus the awkward patting.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– A couple of boneless, skinless chicken breasts (about 1.5 pounds)
– A 14-ounce can of artichoke hearts, drained and roughly chopped
– A big handful of fresh spinach (about 4 cups)
– A cup of shredded mozzarella cheese
– A half cup of grated Parmesan cheese
– A cup of chicken broth
– A half cup of heavy cream
– A couple of cloves of garlic, minced
– A tablespoon of olive oil
– A teaspoon of dried oregano
– A pinch of salt and black pepper
Instructions
1. Heat the olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season the chicken breasts with salt and pepper, then sear them for 3-4 minutes per side until golden brown—this locks in flavor and keeps them juicy in the slow cooker.
3. Transfer the seared chicken to your slow cooker in a single layer.
4. In a bowl, whisk together the chicken broth, heavy cream, minced garlic, and dried oregano until well combined.
5. Pour the broth mixture evenly over the chicken in the slow cooker.
6. Scatter the chopped artichoke hearts and fresh spinach on top of the chicken and liquid.
7. Sprinkle the shredded mozzarella and grated Parmesan cheese over everything, covering the surface evenly.
8. Cover the slow cooker with its lid and cook on low heat for 4 hours—no peeking, as lifting the lid releases heat and can extend cooking time.
9. After 4 hours, check that the chicken is cooked through by inserting a fork; it should shred easily with no pink inside (internal temperature should reach 165°F).
10. Use two forks to shred the chicken directly in the slow cooker, then stir everything together to blend the creamy sauce, veggies, and cheese.
11. Let it sit for 5 minutes off the heat to thicken slightly—this helps the flavors meld and makes serving easier.
12. Serve hot, garnished with extra Parmesan if desired.
Perfectly creamy with tender shreds of chicken, this casserole boasts a rich, savory flavor from the artichokes and a pop of freshness from the spinach. Try scooping it over toasted crusty bread or mixing it into cooked pasta for a hearty twist that’ll have everyone asking for seconds.
Lemon Garlic Slow Cooker Chicken with Spinach
Venture into your kitchen and let your slow cooker do the heavy lifting while you kick back—this Lemon Garlic Slow Cooker Chicken with Spinach is the ultimate weeknight hero that practically cooks itself while you binge your favorite show. With zesty lemon and punchy garlic dancing together, it’s a flavor fiesta that’ll make your taste buds do a happy dance, and the spinach sneaks in some greens without any fuss. Trust me, this dish is so easy, even your cat could probably make it (if only they had opposable thumbs!).
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
- 1.5 pounds of boneless, skinless chicken breasts (about 2–3 pieces)
- 4 cloves of garlic, minced (or a generous spoonful from a jar if you’re feeling lazy)
- Juice from 2 lemons (about 1/4 cup—squeeze ’em fresh for maximum zing!)
- 2 tablespoons of olive oil
- 1 cup of chicken broth (low-sodium is my go-to)
- A big handful of fresh spinach (about 4 cups—it wilts down to nothing, so don’t skimp!)
- Salt and pepper (just a pinch or two to wake everything up)
Instructions
- Grab your slow cooker and give it a quick spray with cooking oil to prevent any sticky situations later.
- Place the chicken breasts in the bottom of the slow cooker in a single layer—no stacking, or they’ll steam instead of getting that tender texture.
- In a small bowl, whisk together the minced garlic, lemon juice, olive oil, and chicken broth until well combined.
- Pour the mixture evenly over the chicken, making sure each piece gets a good soak.
- Season the top with a pinch of salt and pepper—don’t overdo it, as the broth adds flavor too.
- Cover the slow cooker and set it to cook on LOW for 4 hours. Tip: Resist the urge to peek! Lifting the lid lets heat escape and can add extra cooking time.
- After 4 hours, use two forks to shred the chicken directly in the slow cooker—it should fall apart easily if it’s done.
- Add the fresh spinach to the slow cooker, stirring it into the hot liquid until it wilts, which takes about 2–3 minutes. Tip: If the spinach seems too bulky, chop it roughly first for quicker wilting.
- Let everything sit for 5 minutes off the heat to allow the flavors to meld. Tip: Taste and adjust seasoning now if needed, but go light since the lemon and garlic pack a punch.
Kick off your meal with this chicken’s juicy, fall-apart texture and bright, garlicky notes that’ll have you licking the spoon. Serve it over a bed of fluffy rice or tucked into warm tortillas for a quick taco night twist—leftovers taste even better the next day, if they last that long!
Slow Cooker Thai Chicken and Spinach Curry
Kick your taste buds on a tropical vacation without leaving your kitchen—this slow cooker Thai chicken and spinach curry is the ultimate weeknight hero that practically cooks itself while you binge your favorite show. Picture tender chicken swimming in a creamy, aromatic coconut sauce with a gentle kick, all while your slow cooker does the heavy lifting. It’s the kind of meal that makes you feel like a culinary wizard with minimal effort, because who has time to babysit a stove?
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– A couple of boneless, skinless chicken breasts (about 1.5 pounds)
– A 14-ounce can of full-fat coconut milk
– A big handful of fresh spinach (about 4 cups)
– 2 tablespoons of red curry paste
– 1 tablespoon of fish sauce
– A splash of lime juice (about 1 tablespoon)
– 1 tablespoon of brown sugar
– A pinch of salt
– A drizzle of vegetable oil (about 1 tablespoon)
Instructions
1. Pat the chicken breasts dry with paper towels—this helps them brown nicely and not steam.
2. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the chicken breasts for 3–4 minutes per side until golden brown; they don’t need to be cooked through, just get some color for extra flavor.
4. Transfer the seared chicken to your slow cooker.
5. In a small bowl, whisk together the red curry paste, fish sauce, lime juice, brown sugar, and salt until smooth.
6. Pour the coconut milk into the slow cooker, then stir in the curry mixture until everything is well combined.
7. Cover and cook on low for 4 hours—the chicken should be fork-tender and easily shreddable.
8. Tip: If you’re short on time, you can cook on high for 2 hours, but low and slow gives the best texture.
9. Remove the chicken from the slow cooker and shred it with two forks directly on a cutting board.
10. Return the shredded chicken to the slow cooker and stir in the fresh spinach.
11. Cover and let it sit for 5–10 minutes until the spinach wilts down into the curry.
12. Tip: Don’t overcook the spinach—just wilt it to keep that vibrant green color and fresh taste.
13. Give everything a final stir, and taste it; if it needs more tang, add an extra squeeze of lime juice.
14. Tip: For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes of cooking.
15. Serve hot over steamed rice or noodles.
Now, that’s a flavor fiesta! The curry turns out luxuriously creamy with a subtle sweetness from the coconut milk, balanced by the zing of lime and umami from the fish sauce. Nestle it over fluffy jasmine rice to soak up every last drop, or get creative by stuffing it into warm tortillas for a Thai-inspired wrap—it’s so versatile, you’ll want to make it on repeat.
Cheesy Slow Cooker Chicken and Spinach Stuffed Shells
Now, if you’ve ever stared into your slow cooker and thought, “Could you make me a cozy, cheesy pasta hug?”—well, my friend, today is your day. This dish is basically a lazy Sunday in edible form, where jumbo shells get stuffed with a creamy chicken and spinach filling and then smothered in marinara and melty cheese, all while your slow cooker does the heavy lifting.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– A box of jumbo pasta shells (about 24 shells)
– 1 pound of boneless, skinless chicken breasts
– A 10-ounce package of frozen chopped spinach, thawed and squeezed dry (trust me, squeeze it like you’re wringing out a tiny towel)
– 2 cups of shredded mozzarella cheese
– 1 cup of ricotta cheese
– ½ cup of grated Parmesan cheese
– A 24-ounce jar of your favorite marinara sauce
– 2 cloves of garlic, minced
– A splash of olive oil
– A pinch of salt and a couple of cracks of black pepper
Instructions
1. Grab your slow cooker and give the inside a quick spray with cooking spray to prevent any cheesy stickiness.
2. In a medium bowl, mix together the ricotta cheese, 1 cup of the mozzarella, the Parmesan, the squeezed-dry spinach, minced garlic, salt, and pepper until it’s all happily combined.
3. Tip: To save time, use pre-cooked or leftover chicken—just shred it finely with two forks.
4. If starting with raw chicken, place the chicken breasts in the slow cooker, pour in about ½ cup of water, cover, and cook on HIGH for 2–3 hours until the chicken shreds easily with a fork. Then, drain any liquid and shred the chicken completely.
5. Stir the shredded chicken into the cheese and spinach mixture until evenly distributed.
6. Cook the jumbo shells according to the package directions until al dente (usually about 9–10 minutes), then drain and let them cool just enough to handle.
7. Tip: Rinse the cooked shells briefly with cool water to stop the cooking and make them easier to stuff without tearing.
8. Carefully stuff each shell with a heaping tablespoon of the chicken and cheese filling, placing them seam-side up in the prepared slow cooker in a single layer.
9. Pour the entire jar of marinara sauce evenly over the stuffed shells, making sure every one gets a saucy blanket.
10. Sprinkle the remaining 1 cup of mozzarella cheese on top.
11. Cover the slow cooker and cook on LOW for 4 hours, or until the cheese is melted and bubbly and the shells are tender.
12. Tip: For a crispier top, remove the lid during the last 30 minutes of cooking or pop it under the broiler for 2–3 minutes after slow cooking.
13. Let it sit for 10 minutes before serving to allow the filling to set slightly.
14. Perfectly gooey and comforting, these shells boast a creamy, savory filling that pairs beautifully with the tangy marinara. Serve them straight from the slow cooker for a fun family-style meal, or plate them up with a simple side salad to cut through the richness.
Slow Cooker Chicken, Spinach, and Quinoa Stew
Dreading another evening of kitchen chaos? Ditch the drama and let your slow cooker do the heavy lifting with this cozy, nutrient-packed stew that practically cooks itself while you binge your favorite show.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1.5 pounds of boneless, skinless chicken thighs (trust me, thighs stay juicier)
– 1 cup of uncooked quinoa, rinsed under cold water in a fine-mesh strainer
– 4 cups of low-sodium chicken broth (or veggie broth if you’re feeling adventurous)
– 1 yellow onion, diced into little pieces
– 3 cloves of garlic, minced (or more if you’re a garlic fiend)
– 1 (14.5-ounce) can of diced tomatoes, with all their juicy goodness
– A couple of handfuls of fresh baby spinach (about 4 cups loosely packed)
– 2 tablespoons of olive oil
– 1 teaspoon of dried oregano
– 1/2 teaspoon of smoked paprika for that subtle smoky vibe
– A generous pinch of salt and black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add 1.5 pounds of boneless, skinless chicken thighs to the skillet and sear for 3-4 minutes per side until golden brown—this locks in flavor and prevents mushiness later.
3. Transfer the seared chicken to your slow cooker insert.
4. In the same skillet, add 1 diced yellow onion and cook for 5 minutes over medium heat until softened and translucent, scraping up any browned bits from the chicken.
5. Stir in 3 minced cloves of garlic and cook for 1 more minute until fragrant, being careful not to burn it.
6. Pour the onion-garlic mixture over the chicken in the slow cooker.
7. Add 1 cup of rinsed quinoa, 4 cups of low-sodium chicken broth, 1 can of diced tomatoes, 1 teaspoon of dried oregano, 1/2 teaspoon of smoked paprika, and a generous pinch of salt and black pepper to the slow cooker.
8. Stir everything gently to combine, ensuring the quinoa is submerged in the liquid.
9. Cover and cook on LOW for 6 hours—no peeking, as lifting the lid releases heat and extends cooking time.
10. After 6 hours, remove the lid and use two forks to shred the chicken directly in the cooker until it’s in bite-sized pieces.
11. Stir in a couple of handfuls of fresh baby spinach (about 4 cups loosely packed) and let it wilt for 5 minutes with the lid off, which keeps the spinach vibrant green instead of soggy.
12. Taste and adjust seasoning with more salt or pepper if needed, but the broth and tomatoes usually do the trick.
13. Ladle the stew into bowls and serve immediately.
Buttery quinoa plumps up to soak in the savory broth, while tender chicken shreds melt into every spoonful. For a fun twist, top it with a dollop of Greek yogurt or a sprinkle of feta cheese to add a creamy tang that cuts through the richness.
Slow Cooker Chicken and Spinach Enchiladas
Picture this: you’ve had a day that could power a small city, and the thought of cooking feels like running a marathon. Enter these slow cooker chicken and spinach enchiladas—your kitchen’s superhero, ready to swoop in with minimal effort and maximum flavor, leaving you free to binge-watch your favorite show guilt-free.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
- 1.5 pounds of boneless, skinless chicken breasts (think of them as your flavor sponges)
- A couple of cups of fresh spinach, roughly chopped (because who has time for precision?)
- 1 can (10 ounces) of red enchilada sauce—go for mild or spicy, depending on your bravery level
- 8 medium flour tortillas (the soft, pliable kind that won’t stage a rebellion)
- 2 cups of shredded Mexican cheese blend (more is always better, right?)
- 1 small onion, diced (it’s the unsung hero of flavor town)
- 2 cloves of garlic, minced (a little goes a long way to ward off vampires)
- A splash of olive oil (just enough to make things sizzle)
- 1 teaspoon of ground cumin (for that warm, cozy hug in every bite)
- Salt and pepper to taste (but let’s be real, you’ll probably eyeball it)
Instructions
- Heat a splash of olive oil in a skillet over medium-high heat until it shimmers, then add the diced onion and minced garlic, sautéing for about 3-4 minutes until fragrant and softened—this builds a flavor base that’ll make your taste buds do a happy dance.
- Transfer the onion and garlic mixture to your slow cooker, then add the chicken breasts, pouring the entire can of red enchilada sauce over the top, and sprinkle with ground cumin, salt, and pepper.
- Cover the slow cooker and cook on low heat for 4 hours, resisting the urge to peek (trust the process, it’s like a flavor spa day for the chicken). Tip: Use a meat thermometer to ensure the chicken reaches 165°F internally for perfect doneness.
- After 4 hours, carefully remove the chicken from the slow cooker and shred it using two forks—it should fall apart easily, like a well-deserved nap.
- Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
- In a large bowl, mix the shredded chicken with the chopped spinach and 1 cup of the shredded Mexican cheese blend, stirring until everything is evenly combined.
- Spoon about ½ cup of the chicken and spinach mixture onto each flour tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.
- Pour any remaining sauce from the slow cooker over the top of the enchiladas, then sprinkle the remaining 1 cup of cheese evenly over them. Tip: For extra crispiness, broil for the last 2-3 minutes until the cheese is golden and bubbly.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the edges are lightly browned. Tip: Let them rest for 5 minutes before serving to avoid a cheese avalanche—patience is a virtue, especially with gooey goodness.
Unbelievably tender chicken melds with the slight bite of spinach, all wrapped in a soft tortilla and smothered in a zesty, cheesy blanket. Serve these enchiladas with a dollop of sour cream or a side of Mexican rice for a fiesta that’ll have everyone asking for seconds—just don’t blame us if there are no leftovers!
Slow Cooker Chicken Spinach and Tomato Risotto
Gather ’round, slow-cooker enthusiasts and risotto skeptics alike—this dish is about to make your weeknight dinner game stronger than your morning coffee! We’re taking the fuss out of creamy risotto by letting your trusty crockpot do all the heavy lifting, while you kick back and pretend you’re a culinary wizard. Say hello to a cozy, one-pot wonder that’s packed with tender chicken, vibrant spinach, and juicy tomatoes, all swimming in a dreamy, Parmesan-kissed rice situation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 pounds of boneless, skinless chicken thighs (cut into bite-sized chunks)
– 1.5 cups of Arborio rice (that’s the magic risotto rice!)
– 1 medium yellow onion, finely diced
– 3 cloves of garlic, minced
– 1 (14.5-ounce) can of diced tomatoes, with their juices
– 4 cups of chicken broth (low-sodium if you’re watching salt)
– 1 cup of freshly grated Parmesan cheese
– 5 ounces of fresh baby spinach (about a big handful)
– 2 tablespoons of olive oil
– A splash of dry white wine (optional, but adds a nice zing)
– A couple of sprigs of fresh thyme (or 1 teaspoon dried)
– Salt and freshly ground black pepper, to your liking
Instructions
1. Plug in your slow cooker and set it to the high heat setting to preheat while you prep—this helps everything start cooking evenly right away.
2. In a large skillet over medium-high heat, warm 2 tablespoons of olive oil until it shimmers, about 1 minute.
3. Add the diced onion and cook, stirring often, until it turns soft and translucent, roughly 5 minutes.
4. Toss in the minced garlic and cook for just 30 seconds more until fragrant—don’t let it burn!
5. Transfer the onion and garlic mixture to the preheated slow cooker.
6. In the same skillet, add the chicken chunks and season with a pinch of salt and pepper; cook until lightly browned on all sides, about 5-7 minutes (they don’t need to be fully cooked through).
7. Tip: Deglaze the skillet with a splash of white wine, scraping up any browned bits, then pour it all into the slow cooker for extra flavor.
8. To the slow cooker, add the Arborio rice, diced tomatoes with juices, chicken broth, and thyme sprigs; stir everything together until well combined.
9. Cover and cook on high for 3.5 to 4 hours, or until the rice is tender and has absorbed most of the liquid—give it a quick stir halfway through to prevent sticking.
10. Tip: If the risotto looks too dry near the end, add a splash more broth or water to reach your desired creaminess.
11. Stir in the grated Parmesan cheese and baby spinach, letting the heat wilt the spinach completely, about 5 minutes.
12. Tip: For a richer finish, stir in an extra tablespoon of butter or a drizzle of olive oil just before serving.
13. Season with additional salt and pepper if needed, then remove the thyme sprigs if using fresh.
14. Serve immediately while hot and creamy.
Oh, the texture here is pure comfort—creamy and velvety with a slight bite from the al dente rice, while the spinach adds a pop of green freshness. This risotto shines as a standalone meal, but try topping it with a fried egg for a brunch twist or pairing it with a crisp side salad to cut through the richness. Leftovers? They reheat beautifully for a quick lunch that tastes even better the next day!
Balsamic Slow Cooker Chicken with Spinach and Mushrooms
Dreading another dinner decision? Let’s make your slow cooker do the heavy lifting with this tangy, savory chicken dish that practically cooks itself while you binge your favorite show. It’s the ultimate ‘set it and forget it’ meal that’ll have your kitchen smelling like a fancy bistro with zero fancy effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds of boneless, skinless chicken thighs (trust me, thighs stay juicier!)
– A big splash of balsamic vinegar (about 1/4 cup)
– A couple of tablespoons of olive oil
– 3 cloves of garlic, minced (or more if you’re a garlic fiend)
– 8 ounces of cremini mushrooms, sliced
– A 5-ounce bag of fresh baby spinach
– A cup of chicken broth
– A tablespoon of honey (to balance that tang)
– Salt and pepper (because, obviously)
Instructions
1. Pat your chicken thighs completely dry with paper towels—this helps them brown nicely instead of steaming.
2. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
3. Season the chicken thighs generously with salt and pepper on both sides.
4. Sear the chicken in the hot skillet for 3-4 minutes per side, until golden brown (don’t skip this—it locks in flavor!).
5. Transfer the seared chicken to your slow cooker.
6. In the same skillet, add another tablespoon of olive oil and reduce the heat to medium.
7. Sauté the minced garlic for 30 seconds until fragrant, then add the sliced mushrooms.
8. Cook the mushrooms for 5-7 minutes, stirring occasionally, until they’ve released their liquid and started to brown.
9. Pour the chicken broth into the skillet to deglaze, scraping up all those tasty browned bits.
10. Stir in the balsamic vinegar and honey, then bring the mixture to a simmer for 2 minutes.
11. Pour this saucy mixture over the chicken in the slow cooker.
12. Cover and cook on LOW for 4 hours (or HIGH for 2 hours) until the chicken is tender and easily shreds with a fork.
13. Tip: If your sauce seems thin after cooking, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in during the last 30 minutes to thicken it up.
14. Once cooked, shred the chicken directly in the slow cooker using two forks.
15. Stir in the entire bag of fresh baby spinach, cover, and let it wilt for 5-10 minutes from the residual heat.
16. Give everything a final stir, taste, and adjust seasoning with more salt or pepper if needed.
Ready to dig in? The chicken turns out melt-in-your-mouth tender, soaked in a rich, slightly sweet balsamic glaze, while the mushrooms add an earthy depth and the spinach keeps things fresh. Serve it over a heap of creamy polenta or fluffy mashed potatoes to soak up every last drop of that incredible sauce—leftovers (if you have any) taste even better the next day!
Slow Cooker Greek Chicken with Spinach and Olives
Hear that? It’s your slow cooker calling from the kitchen, begging to transform a few humble ingredients into a Mediterranean masterpiece while you binge your favorite show. This Greek-inspired chicken is the ultimate “set it and forget it” hero, packing briny olives, tender spinach, and juicy chicken into one cozy, flavor-packed bowl. Consider it your ticket to a delicious dinner with minimal effort—because who has time to babysit a stove?
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1.5 pounds of boneless, skinless chicken thighs (trust me, thighs stay juicier!)
– A couple of cloves of garlic, minced
– 1 medium yellow onion, diced
– A generous glug of extra virgin olive oil (about 2 tablespoons)
– A splash of fresh lemon juice (from 1 lemon)
– 1 teaspoon of dried oregano
– ½ teaspoon of dried thyme
– A pinch of salt and black pepper
– 1 cup of chicken broth
– 4 cups of fresh baby spinach
– ½ cup of Kalamata olives, pitted
– ½ cup of crumbled feta cheese
Instructions
1. Place the chicken thighs in the bottom of your slow cooker.
2. Sprinkle the minced garlic and diced onion evenly over the chicken.
3. Drizzle the olive oil and lemon juice over everything.
4. Add the oregano, thyme, salt, and pepper directly onto the chicken.
5. Pour the chicken broth around the sides to avoid washing off the seasonings.
6. Cover and cook on LOW for 6 hours, or until the chicken shreds easily with a fork—no peeking, as lifting the lid releases heat and extends cooking time!
7. Carefully remove the chicken to a cutting board and shred it using two forks.
8. Return the shredded chicken to the slow cooker.
9. Stir in the spinach and olives until the spinach wilts, about 5 minutes on HIGH with the lid off.
10. Top with crumbled feta cheese just before serving to keep it from melting into a creamy mess.
Vibrant and hearty, this dish boasts tender, herb-infused chicken mingling with wilted spinach and briny olives, all bathed in a light, lemony broth. Serve it over fluffy rice or with crusty bread to soak up every last drop, or stuff it into warm pitas for a handheld feast that’ll make you feel like you’re dining seaside in Greece—minus the flight!
Slow Cooker Chicken, Spinach, and Avocado Wraps
Sick of the same old lunch routine? Let’s fix that with a slow cooker recipe that practically makes itself while you’re busy doing, well, anything else. These wraps are the ultimate no-fuss, flavor-packed solution for anyone who loves a creamy, dreamy meal without the kitchen drama.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– A couple of boneless, skinless chicken breasts (about 1.5 pounds)
– A generous glug of olive oil (about 2 tablespoons)
– A big pinch of salt and a few cracks of black pepper
– A splash of lime juice (about 2 tablespoons)
– A couple of cloves of garlic, minced
– A 5-ounce bag of fresh baby spinach
– 2 ripe avocados
– 4 large flour tortillas
– A handful of shredded cheese (cheddar or Monterey Jack work great)
Instructions
1. Place the chicken breasts in your slow cooker and drizzle them with the olive oil.
2. Sprinkle the salt and pepper evenly over the chicken.
3. Pour the lime juice over the chicken and add the minced garlic.
4. Cover the slow cooker and cook on LOW for 4 hours. (Tip: Don’t peek too often—keeping the lid on helps maintain the temperature and moisture!)
5. After 4 hours, use two forks to shred the chicken directly in the slow cooker until it’s in bite-sized pieces.
6. Add the entire bag of baby spinach to the slow cooker with the shredded chicken and stir until the spinach is just wilted, about 2 minutes. (Tip: The residual heat will wilt the spinach perfectly, so no need for extra cooking.)
7. While the spinach wilts, slice the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash it lightly with a fork.
8. Warm the flour tortillas according to package directions, usually about 30 seconds in the microwave or on a dry skillet over medium heat.
9. Lay each warm tortilla flat and spread a quarter of the mashed avocado in the center.
10. Spoon a quarter of the chicken and spinach mixture over the avocado on each tortilla.
11. Sprinkle a handful of shredded cheese over the filling on each tortilla. (Tip: Add the cheese while everything is still warm so it gets a little melty and delicious.)
12. Fold the sides of each tortilla inward, then roll it up tightly from the bottom to enclose the filling.
Devour these wraps right away for the best experience—the creamy avocado and tender, lime-kissed chicken create a texture that’s both hearty and refreshing. For a fun twist, slice them in half diagonally and serve with extra lime wedges for a zesty kick that makes every bite pop.
Slow Cooker Spinach and Artichoke Chicken Dip
Scoop up your social life and dump it in a slow cooker, because this Spinach and Artichoke Chicken Dip is about to become the MVP of your next gathering—no athletic skill required, just a spoon and some serious appetite. It’s the creamy, dreamy, cheesy hero that practically makes itself while you binge-watch your favorite show, turning humble ingredients into a dip so good, your guests might forget to leave.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– A couple of boneless, skinless chicken breasts (about 1.5 pounds)
– A 14-ounce can of artichoke hearts, drained and chopped
– A 10-ounce package of frozen spinach, thawed and squeezed dry
– 8 ounces of cream cheese, softened
– 1 cup of shredded mozzarella cheese
– 1/2 cup of grated Parmesan cheese
– 1/2 cup of mayonnaise
– 1/2 cup of sour cream
– 2 cloves of garlic, minced
– A splash of lemon juice (about 1 tablespoon)
– 1/2 teaspoon of onion powder
– 1/4 teaspoon of black pepper
– A pinch of salt (optional, taste as you go!)
Instructions
1. Place the chicken breasts in the bottom of your slow cooker—no oil needed, they’ll get cozy in there.
2. In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, minced garlic, lemon juice, onion powder, and black pepper, stirring until smooth and creamy (tip: if the cream cheese is cold, microwave it for 15 seconds to avoid lumps).
3. Fold in the chopped artichoke hearts, squeezed-dry spinach, shredded mozzarella, and grated Parmesan until everything is evenly distributed.
4. Pour the cheesy mixture over the chicken in the slow cooker, spreading it out to cover the meat completely.
5. Cover the slow cooker with its lid and cook on LOW heat for 2 hours, or until the chicken is cooked through and shreds easily with a fork (tip: resist the urge to peek too often, as it lets heat escape and slows cooking).
6. After 2 hours, use two forks to shred the chicken directly in the slow cooker, mixing it thoroughly with the dip until no large chunks remain.
7. Give the dip a taste and add a pinch of salt if needed, stirring once more to incorporate (tip: if it seems too thick, stir in a tablespoon of milk or broth for a smoother texture).
8. Switch the slow cooker to the WARM setting and let it sit for 10 minutes to allow the flavors to meld together perfectly.
Lusciously creamy with a tangy kick from the artichokes and a hint of garlic, this dip boasts a rich, velvety texture that clings to chips or veggies without being gloppy. Serve it straight from the slow cooker to keep it warm, or get creative by spooning it over baked potatoes or spreading it on crusty bread for an instant upgrade—just be prepared for recipe requests!
Slow Cooker Chicken and Spinach Lasagna
Miraculously, you can now make lasagna without the usual fuss—just toss everything in your slow cooker and let it work its magic while you binge-watch your favorite show. This slow cooker chicken and spinach lasagna is the ultimate weeknight hero, delivering all the cheesy, comforting goodness with minimal effort. Trust me, your future self will thank you for this deliciously lazy dinner hack.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– A couple of boneless, skinless chicken breasts (about 1.5 pounds)
– A jar of your favorite marinara sauce (about 24 ounces)
– A box of no-boil lasagna noodles (you’ll need about 12 sheets)
– A 15-ounce container of ricotta cheese
– A couple of cups of shredded mozzarella cheese
– A big handful of fresh spinach (about 2 cups packed)
– A splash of olive oil (about 1 tablespoon)
– A pinch of salt and pepper
Instructions
1. Drizzle the olive oil into the bottom of your slow cooker and spread it around with a spoon to lightly coat the surface.
2. Place the chicken breasts in the slow cooker and season them with a pinch of salt and pepper.
3. Pour the entire jar of marinara sauce over the chicken, making sure it’s fully covered.
4. Cover the slow cooker with its lid and cook on LOW for 3 hours—the chicken should be tender and easily shredded with a fork.
5. Carefully remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks.
6. Return the shredded chicken to the slow cooker and stir it into the sauce until well combined.
7. In a medium bowl, mix the ricotta cheese with the fresh spinach until evenly distributed.
8. Spread a thin layer of the chicken and sauce mixture over the bottom of the slow cooker.
9. Arrange a single layer of no-boil lasagna noodles over the sauce, breaking them as needed to fit.
10. Spoon half of the ricotta and spinach mixture over the noodles, spreading it gently with the back of a spoon.
11. Sprinkle a generous layer of shredded mozzarella cheese over the ricotta mixture.
12. Repeat the layers: add more sauce, noodles, the remaining ricotta mixture, and another layer of mozzarella.
13. Top the final layer with any remaining sauce and a final sprinkle of mozzarella cheese.
14. Cover the slow cooker again and cook on LOW for 1 more hour—the noodles should be tender and the cheese melted and bubbly.
15. Turn off the slow cooker and let the lasagna sit for 10 minutes before serving to allow it to set slightly.
Absolutely, this lasagna comes out with layers that hold together beautifully, offering a creamy texture from the ricotta and a savory punch from the chicken and spinach. Serve it straight from the slow cooker for a cozy family dinner, or pair it with a crisp salad for a balanced meal that feels anything but ordinary.
Mediterranean Slow Cooker Chicken with Spinach
Oh, the slow cooker—our trusty kitchen sidekick that turns a hectic Tuesday into a Mediterranean vacation. This chicken dish is basically a warm, flavorful hug that practically cooks itself while you binge your favorite show. Let’s dive in and make your house smell like a sun-drenched Greek taverna!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds of boneless, skinless chicken thighs (trust me, thighs are juicier!)
– 1 large yellow onion, roughly chopped
– 4 cloves of garlic, minced (or more if you’re feeling brave)
– 1 can (14.5 ounces) of diced tomatoes, with their juices
– 1 cup of chicken broth
– A generous splash of olive oil (about 2 tablespoons)
– 1 tablespoon of dried oregano
– 1 teaspoon of smoked paprika
– A pinch of salt and a couple of cracks of black pepper
– 5 ounces of fresh baby spinach (it wilts down to nothing, I promise!)
– ½ cup of crumbled feta cheese
– A handful of Kalamata olives, pitted
Instructions
1. Grab your slow cooker and plug it in—let’s get this party started!
2. Drizzle that olive oil into the bottom of the slow cooker insert.
3. Toss in the chopped onion and minced garlic, spreading them evenly.
4. Place the chicken thighs on top of the onion-garlic layer in a single layer.
5. Sprinkle the dried oregano, smoked paprika, salt, and black pepper over the chicken.
6. Pour the diced tomatoes with their juices and chicken broth over everything.
7. Cover with the lid and set the slow cooker to HIGH for 4 hours—no peeking, as it lets heat escape!
8. After 4 hours, carefully remove the lid (watch for steam!).
9. Use two forks to shred the chicken directly in the slow cooker—it should fall apart easily.
10. Stir in the baby spinach until it wilts, about 2 minutes.
11. Add the crumbled feta cheese and Kalamata olives, giving it a gentle stir to combine.
12. Let it sit for 5 minutes off the heat to let the flavors meld.
Gorgeous! You’ve got tender, juicy chicken swimming in a tangy tomato broth, with pops of salty feta and briny olives. Serve it over fluffy couscous or with crusty bread to soak up every last drop—it’s a meal that’ll have everyone asking for seconds!
Slow Cooker Lemon Herb Chicken with Spinach
Tired of slaving over a hot stove? Let your slow cooker do the heavy lifting with this zesty, herbaceous chicken dish that practically cooks itself while you binge-watch your favorite show. It’s the ultimate ‘set it and forget it’ meal that delivers restaurant-worthy flavor with minimal effort—perfect for busy weeknights or lazy Sundays.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 pounds of boneless, skinless chicken thighs (trust me, thighs stay juicier!)
– A couple of lemons, juiced (about 1/4 cup)
– A splash of olive oil (about 2 tbsp)
– 3 cloves of garlic, minced (or more if you’re feeling bold)
– A handful of fresh thyme sprigs (or 1 tbsp dried)
– A pinch of salt and black pepper
– 5 ounces of fresh baby spinach (it wilts down to nothing, I promise!)
– 1 cup of chicken broth (low-sodium works great)
Instructions
1. Pat the chicken thighs completely dry with paper towels—this helps them brown better and prevents steaming.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken thighs for 3–4 minutes per side until golden brown; don’t crowd the pan or they’ll steam instead of sear.
4. Transfer the seared chicken to your slow cooker insert in a single layer.
5. In a small bowl, whisk together the lemon juice, minced garlic, thyme, salt, and pepper.
6. Pour the lemon-herb mixture and chicken broth over the chicken in the slow cooker.
7. Cover and cook on LOW for 4 hours, or until the chicken reaches an internal temperature of 165°F—no peeking, or you’ll lose heat!
8. Carefully remove the chicken with tongs and set it aside on a plate.
9. Stir the fresh spinach into the hot liquid in the slow cooker until wilted, about 2 minutes; it’ll shrink dramatically, so don’t worry if it looks like a mountain at first.
10. Shred the chicken with two forks and return it to the slow cooker, mixing it with the spinach and sauce.
For a finishing touch, this dish boasts tender, pull-apart chicken swimming in a bright, lemony broth with pops of fresh spinach. Serve it over fluffy rice or crusty bread to soak up every last drop, or get fancy by stuffing it into warm tortillas for a zesty twist on taco night!
Conclusion
Whether you’re craving creamy casseroles, zesty soups, or hearty stews, these 24 slow cooker chicken and spinach recipes make weeknight dinners effortless and delicious. I hope you find a new family favorite! Give one a try this week, and let me know which recipe you love most in the comments below. Don’t forget to pin this roundup to your Pinterest board for easy meal planning!
