5-Ingredient Slow Cooker Spinach Artichoke Chicken Penne

This is a fantastic, crowd-pleasing recipe that is incredibly easy to throw together. The slow cooker does all the work, melding the creamy, savory flavors of the classic dip with tender chicken and pasta.

Here is a detailed recipe for 5-Ingredient Slow Cooker Spinach Artichoke Chicken Penne.

5-Ingredient Slow Cooker Spinach Artichoke Chicken Penne

This recipe is the ultimate in convenience, using the slow cooker to create a rich and creamy pasta dish with minimal active time.

Yields:

4-6 servings

Prep time:

10 minutes

Cook time:

3-4 hours (on LOW) or 1.5-2 hours (on HIGH)

Ingredients

Here are the 5 key ingredients you’ll need. We’ll assume you have pantry staples like salt, pepper, and water.

1. 1.5 lbs Boneless, Skinless Chicken Breast (or chicken thighs)

2. 1 (15 oz) jar Alfredo Sauce (quality matters here; a good refrigerated or jarred brand will make a difference)

3. 1 (15 oz) can Quartered Artichoke Hearts, drained

4. 1 (10 oz) block Cream Cheese, softened and cut into cubes

5. 2 cups (about 85g) Fresh Baby Spinach

6. 8 oz Penne Pasta (or any short pasta like rotini, farfalle, or shells)

7. Water (about 1/2 cup, for thinning the sauce and cooking the pasta)

8. Salt and Black Pepper, to taste

9. Optional Garnish: Crushed red pepper flakes, grated Parmesan cheese, fresh parsley

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Instructions

1. Combine Base Ingredients in Slow Cooker:
Place the chicken breasts in the bottom of your slow cooker. Pour the entire jar of Alfredo sauce over the chicken. Add the drained artichoke hearts and the cubed cream cheese on top. Sprinkle with a little salt and pepper.

2. Slow Cook the Chicken:
Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours. The chicken is done when it is cooked through and shreds easily with a fork.

3. Shred the Chicken:
Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

4. Incorporate Spinach and Combine:
Add the fresh spinach to the liquid remaining in the slow cooker. Return the shredded chicken to the pot. Stir everything together gently. The heat from the sauce will begin to wilt the spinach.

5. Cook the Pasta:
While the spinach is wilting (about 5-10 minutes), cook the penne pasta according to package directions in a separate pot of salted boiling water. Drain well.

Note: Do not add uncooked pasta to the slow cooker, as it will become mushy and absorb too much sauce.

6. Final Assembly and Serve:
Add the cooked and drained penne pasta to the slow cooker. Stir everything until the pasta is fully coated in the creamy sauce. If the sauce seems too thick, you can stir in a splash of the hot pasta water or plain water until it reaches your desired consistency.

Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with red pepper flakes, extra Parmesan, or fresh parsley if desired.

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Tips & Variations

• Ingredient Swaps: You can use marinated artichoke hearts for extra flavor—just be sure to drain them well. For a lighter version, use Neufchâtel cream cheese (1/3 less fat) and a lighter-style Alfredo sauce.

• Make it a Complete Meal: This dish is pretty well-balanced on its own with protein, carbs, and greens, but it pairs wonderfully with a simple side salad and some crusty garlic bread for soaking up any extra sauce.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta will continue to absorb the sauce, so when you reheat it, you may want to add a splash of milk or chicken broth to loosen it up again.