Spring is finally here, which means we are reaching the season of the year when my husband and kids start hollering, “let’s go fishing!” My husband is the type that will go fishing in a full snow-suit or rain gear. He’s what you would call obsessed. He reads fishing magazines and watches pro-fishing on TV. Like I said… obsessed. However, there are worse hobbies for a person to have, so I tolerate the fishing string remnants that gets caught in my vacuum cleaner beater bar. I am more of a fair-weather fisherman… fisherwoman?… Let’s go with “angler.” I like to fish but only when it’s sunny and warm. I want no part of being on the lake in winter gear.
Recently, on a particularly warm and sunny afternoon, we decided it would be a good day to do a little fishing. Before we ventured out, I threw a supper in the Crock-Pot because I didn’t want to go straight to the kitchen after being out all day. Oh man, I’m glad I did. I wish I could say we arrived home with some fresh fish to fry, but let’s just say I was glad we planned to have chicken. This Crock Pot Spinach & Artichoke Chicken smelled amazing after a day at the lake. A few minutes to slice and toast some bread was basically all it took to have supper ready. ~Erin
- 1 lb. boneless, skinless chicken breasts
- 1 (9 oz.) package frozen spinach, thawed
- 1 (14 oz.) can quartered artichoke hearts, packed in water; drained
- 1 T. minced garlic
- 1 (8 oz) package fat-free cream cheese
- ½ c. shredded parmesan
- ½ c. low-moisture part-skim mozzarella
- 1/3 c. fat-free half & half
- Salt & pepper to taste
- Sliced, toasted French bread, for serving
Place chicken in the bottom of a slow-cooker.
Squeeze as much water as possible from the thawed spinach and add it to the slow-cooker along with the garlic and drained, quartered artichoke hearts.
Cook on high for 3-4 hours or low for 6-8.
Remove the chicken from the slow-cooker and shred; return it to the pot.
Add cream cheese, shredded parmesan, mozzarella, half & half, and salt & pepper; stir until melted and creamy.
Serve on toasted French bread slices (optional).
WW Freestyle Info: This recipe makes approximately 8 half-cup servings. Each serving is 2 SmartPoints.
Crock Pot Spinach & Artichoke Chicken
Ingredients
Ingredients
- • 1 lb. boneless, skinless chicken breasts
- • 1 (9 oz.) package frozen spinach, thawed
- • 1 (14 oz.) can quartered artichoke hearts, packed in water; drained
- • 1 T. minced garlic
- • 1 (8 oz) package fat-free cream cheese
- • ½ c. shredded parmesan
- • ½ c. low-moisture part-skim mozzarella
- • 1/3 c. fat-free half & half
- • Salt & pepper to taste
- • Sliced, toasted French bread, for serving
Instructions
- Place chicken in the bottom of a slow-cooker.
- Squeeze as much water as possible from the thawed spinach and add it to the slow-cooker along with the garlic and drained, quartered artichoke hearts.
- Cook on high for 3-4 hours or low for 6-8.
- Remove the chicken from the slow-cooker and shred; return it to the pot.
- Add cream cheese, shredded parmesan, mozzarella, half & half, and salt & pepper; stir until melted and creamy.
- Serve on toasted French bread slices (optional).
Notes
WW Freestyle Info: This recipe makes approximately 8 half-cup servings. Each serving is 2 SmartPoints.