Keto Slow Cooker Chicken with Creamy Tomato & Spinach
A velvety, low-carb slow cooker chicken dish with a rich tomato and spinach sauce that's perfect for busy weeknights and pairs beautifully with zoodles.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts Trim excess fat; halve large breasts if desired
- 1/2 cup sun-dried tomatoes, chopped Oil-packed or dry (see substitutions below)
- 1 cup chicken broth Low-sodium preferred
- 1/2 teaspoon Italian seasoning
- 2 cloves garlic, crushed or minced
- 4 oz cream cheese Cut into cubes and softened slightly
- 1/2 cup Asiago cheese, shredded Freshly shredded melts better
- 8 oz raw baby spinach Roughly chopped
Instructions
Preparation
- Add sun-dried tomatoes, chicken broth, crushed garlic, and Italian seasoning to the slow cooker. Stir to combine.
- Place the chicken breasts on top of the tomato mixture. If breasts are very large, halve them so they cook evenly.
Cooking
- Cover and cook on HIGH for 3½ hours (or LOW for about 6–7 hours) until the chicken is cooked through and tender.
- Remove the chicken to a plate and cover to keep warm.
- Add the cubed cream cheese and shredded Asiago to the slow cooker. Cover and cook for 5 minutes to soften the cheeses.
- Remove the lid and whisk until the sauce is smooth and creamy. If needed, use a handheld immersion blender briefly for extra silkiness.
- Stir in the chopped spinach, cover, and cook for 10 more minutes until the spinach is wilted and fully incorporated.
- Return the chicken to the slow cooker or place it on a platter and spoon the sauce over top. Serve immediately over your chosen base.
Notes
Store leftovers in an airtight container for 3–4 days, refrigerating within 2 hours of cooking. To reheat, use low heat on the stovetop or microwave in short intervals. Freezes well for 3 months. To amp up flavor, sauté garlic and sun-dried tomatoes in a skillet first.