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Spinach and Artichoke Stuffed Bread

Freshly baked Spinach and Artichoke Stuffed Bread sliced on a wooden board.
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This Slow Cooker Spinach and Artichoke Stuffed Chicken is a creamy, cheesy, flavor-packed twist on the classic dip, tucked inside juicy chicken breasts and slow-cooked to perfection. With minimal prep and maximum flavor, it’s a comforting dinner that feels gourmet but is secretly effortless.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts

Salt and pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon olive oil

For the Spinach Artichoke Filling:

1 cup frozen chopped spinach, thawed and drained

1 cup canned artichoke hearts, chopped

4 oz cream cheese, softened

½ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

2 tablespoons sour cream

1 garlic clove, minced

Salt and pepper, to taste

Optional Topping:

Extra shredded mozzarella or Parmesan for topping (about ¼ cup)

Instructions

Prepare the Filling:
In a medium bowl, mix together the spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, sour cream, and garlic. Season with salt and pepper to taste. Set aside.

Prepare the Chicken:
Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to slice all the way through. Season the outside with salt, pepper, garlic powder, and onion powder.

Stuff the Chicken:
Carefully spoon the spinach-artichoke filling into each chicken breast, dividing the mixture evenly. Use toothpicks to secure the openings if necessary.

Sear (Optional but Recommended):
In a large skillet over medium heat, heat olive oil and sear the stuffed chicken breasts for 2–3 minutes per side until lightly golden. This helps lock in flavor and gives a nice texture.

Slow Cook:
Transfer the stuffed chicken breasts to the slow cooker. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is fully cooked and tender.

Add Cheese Topping (Optional):
In the last 10–15 minutes of cooking, sprinkle additional mozzarella or Parmesan over the top and cover until melted.

Serve:
Carefully remove the chicken from the slow cooker and serve warm with a side of mashed potatoes, rice, or a fresh salad.

Notes

Make it Keto-Friendly: This dish is naturally low in carbs—perfect for keto or low-carb meal plans.

No Slow Cooker? You can bake the stuffed chicken at 375°F (190°C) for 25–30 minutes instead.

Add Spice: Mix in a pinch of red pepper flakes to the filling for a little heat.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the chicken.

Nutrition

Keywords: Spinach and Artichoke Stuffed Bread

Find it online: https://mirayamsrecipe.com/spinach-and-artichoke-stuffed-bread/