Description
A creamy, herb-infused crockpot chicken dish with spinach and cheddar cheese, delivering fork-tender chicken in 6 hours. Silky sauce made with cream cheese and heavy cream, perfect for busy weeknights.
Ingredients
2 lbs Chicken thighs (Boneless skinless preferred)
4 cloves Garlic (Minced or granulated)
1½ tsp Salt (Adjust to taste)
½ tsp Black pepper (Use freshly ground)
1 tsp Dried basil (Or fresh herbs)
2 tbsp Butter (Use dairy-free for vegan)
¾ cup Heavy cream (Can substitute coconut milk)
8 oz Cream cheese (Use full-fat for best texture)
10 oz Spinach (Baby spinach works best)
4 oz Cheddar cheese (Fry in butter before adding)
Instructions
Pat chicken thighs dry. Season with salt, pepper, and basil
Dice garlic, melt butter in crockpot, and add chicken to brown
Add garlic, cream cheese, and heavy cream into the pot. Stir to coat chicken pieces evenly. Ensure spinach is dry
Set crockpot to low heat. Cook 6-8 hours or high heat 3-4 hours until chicken reaches 165°F internal temp. Return spinach to pot during last 10-15 minutes. Fry cheddar cheese in butter before adding at end
Notes
Low heat cooking prevents cream cheese curdling
Substitute coconut milk for heavy cream
Frying cheddar cheese first enhances flavor
Store leftovers in airtight containers
Cooking time adjustments: 3-4 hours high, 6-8 hours low
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 22g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 180mg