A creamy and delicious Keto Spinach and Artichoke Dip Chicken recipe that combines tender chicken breasts with a flavorful spinach and artichoke mixture, cooked slowly in a crockpot for a comforting low-carb meal.
Total Time:7 hours 15 minutes
Yield:4 servings
Ingredients
Chicken
4 boneless, skinless chicken breasts
Spinach and Artichoke Mixture
1 cup frozen spinach, thawed and drained
1 can (14 oz) artichoke hearts, drained and chopped
1 cup cream cheese, softened
1/2 cup sour cream
1 tsp garlic powder
Salt to taste
Pepper to taste
Topping
1 cup shredded mozzarella cheese
Instructions
Prepare the mixture: In a bowl, thoroughly mix together the softened cream cheese, sour cream, thawed and drained spinach, chopped artichoke hearts, garlic powder, salt, and pepper until fully combined and creamy.
Arrange the chicken: Place the 4 boneless, skinless chicken breasts evenly in the bottom of the crockpot.
Add the topping: Spread the prepared spinach and artichoke cream mixture evenly over the top of the chicken breasts.
Add cheese: Sprinkle 1 cup of shredded mozzarella cheese evenly over the spinach and artichoke mixture.
Cook: Cover the crockpot and cook on low for 7 hours, or on high for 4 hours, until the chicken is fully cooked through and tender.
Serve: Once cooked, serve the chicken warm with the creamy spinach and artichoke topping and enjoy your keto-friendly meal.
Notes
Make sure to thoroughly drain and squeeze out excess moisture from the frozen spinach to avoid a watery dip.
For a spicier kick, add a pinch of red pepper flakes or diced jalapeños to the spinach mixture.
Using full-fat cream cheese and sour cream keeps the dip rich and keto-friendly.
This dish pairs well with cauliflower rice or a side salad for a complete keto meal.
If you don’t have a crockpot, you can bake the chicken at 375°F for about 25-30 minutes until cooked through.
