Slow Cooker Spinach and Artichoke Stuffed Chicken
Servings: 4 people
Equipment
- 1 food processor
- 1 slow cooker
- 1 sharp knife
Ingredients
- 1½ lb organic chicken breast
- 1 tsp pink Himalayan salt or sea salt
- 4 oz cream cheese
- ½ cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp organic dried dill
- ¼ tsp black pepper
- 7 oz artichoke hearts
- 5 oz frozen cut spinach
- 1/2 cup shredded parmesan cheese It melts better if you shred from a block
Instructions
- Slice the 1½ lb organic chicken breast in have on a plane- to create a pocket. Lightly salt and pepper the chicken breast to your desired liking.
- In a food processor combine 1 tsp pink Himalayan salt, 1 tsp garlic powder, 1 tsp onion powder, 4 oz cream cheese, ½ cup sour cream, ¼ tsp organic dried dill , ¼ tsp black pepper, 7 oz artichoke hearts and 5 oz frozen cut spinach.
- Mix well- until there are not large chunks. Scrape the mixture from the bowl and place into the "pocket" of the chicken.
- Place the chicken in a greased slow cooker. Pour the remaining sauce on top and sprinkle with 1/2 cup shredded parmesan cheese
- Place the slow cooker on high for 4 hours or low for 6-8 until the internal temperature reaches 165℉.
- Serve over your favorite pasta or rice.