Chicken slow-cooked with sun-dried tomatoes, artichoke hearts, and spinach — the kind of recipe where the crockpot does the heavy lifting and the result tastes like it took effort. The oil from the sun-dried tomato jar doubles as the cooking fat and infuses the chicken with that concentrated, savory-sweet tomato flavor throughout the cook. Spinach goes in only in the last 10 minutes so it wilts without turning to mush.
Ingredients
- 4 Chicken breasts/thighs
- 1 jar (8.5 oz) sun-dried tomatoes with italian herbs and oil, julienne cut or cut them yourself
- 1 can (8.5 oz) drained quartered artichokes hearts
- 6 oz baby spinach
- 1 tsp Garlic powder, or to taste
- 1 tsp Onion powder, or to taste
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Ground black pepper to taste
Optional Ingredients
- 1 tsp Slap Ya Mama seasoning
- Optional Toppings
Note: I like bone in chicken for this recipe, since the bones comes off easily once cooked, and the flavor is better as well.
Instructions
- Rub all spices on the chicken and place it in the bottom of the crockpot.
- Add sun-dried tomatoes with oil and artichokes in the crockpot and set on low for 6 hours.
- Add spinach in last 10 minutes
Note: optionally serve with a alfredo pasta
Notes
I've made this one several times, and have loved it. Any seasoning with salt definitely boosts the overall flavor.
Storage
- Up to 3 days refrigerated. Reheat gently — the cream sauce can separate at high heat.
Variations
- Dairy-free — Replace heavy cream with coconut cream.
- With pasta — Toss the sauce with cooked pasta for a complete meal.
Added Aug 27, 2026 · Updated Oct 6, 2026