I published my first version of this Crockpot Chicken Florentine recipe years ago, back when my life was a whirlwind of freelance work and a tiny kitchen. I was desperate for dinners that felt special but asked for almost nothing from me, much like this classic crockpot chicken, potatoes, and green beans.
That’s when my slow cooker became my best friend. This dish was my breakthrough. It’s the one I make when I want to feel like a dinner hero without any of the usual fuss.
My little secret? I use frozen spinach. Always. It saves so much time, and it works perfectly here. No one will ever know you didn’t painstakingly wash and chop fresh greens.
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Dinner
- Prep Time: 15 minutes
- Cook Time: 4 hours on Low
- Total Time: 4 hours 15 minutes
- Servings: 6
Why This Recipe is So Special
What makes this recipe stand out in a sea of chicken crockpot recipes is the layering of flavors. We don’t just dump everything in. We build a foundation with garlic and herbs first, creating a profile that rivals something like Crockpot Garlic Herb Chicken.
That simple step makes all the difference. It turns basic ingredients into a creamy, dreamy sauce that coats every bite. It feels like a restaurant comfort dish, not a lazy dinner.
The Full Ingredient List
I love how simple this list is. You can find almost all of this at Aldi for a fantastic Aldi crockpot meal. No fancy stuff required.
Crockpot Chicken Florentine Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Crockpot Chicken Florentine Recipe!
Nutrition Information
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 6 cloves garlic, minced (yes, six!)
- 1 teaspoon dried thyme
- 1 cup chicken broth
- 8 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 1 cup halved cherry tomatoes (for serving)
My Step-by-Step Method
Here’s my foolproof method. Follow these steps, and you’ll have a perfect dinner waiting for you. It’s one of my absolute favorite easy crockpot dinners.
- Pat your chicken dry with paper towels. Season it all over with the salt and pepper.
- Heat the olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, just until golden. You don’t need to cook it through. This step locks in those juices.
- Place the seared chicken into your slow cooker.
- In the same skillet, add the onion. Cook for 3-4 minutes until soft. Add the garlic and thyme and cook for one more minute, until fragrant.
- Pour in the chicken broth to scrape up any browned bits from the pan. Let it simmer for a minute, then pour this mixture over the chicken in the crockpot.
- In a bowl, mix the softened cream cheese and Parmesan until mostly smooth. Dollop this over the chicken.
- Cover and cook on LOW for 4 hours, or on HIGH for 2-2.5 hours.
- An hour before serving, shred the chicken right in the pot with two forks. It should fall apart easily.
- Stir in the squeezed-dry frozen spinach. Cover and let it cook for the remaining hour so the flavors meld.
- Serve topped with fresh cherry tomatoes for a bright pop of color and flavor.
My Top Tips for Success
- Don’t skip the sear. It adds a depth of flavor you just can’t get from boiling everything together. It’s my non-negotiable step.
- Make sure your cream cheese is very soft. This helps it melt smoothly into the sauce without any lumps.
- Get as much liquid out of the spinach as you can. I put it in a clean kitchen towel and wring it out. This keeps your sauce creamy, not watery.
- For a complete crockpot chicken and potatoes meal, add 1.5 lbs of baby potatoes or chopped Yukon golds at the beginning with the chicken.
Common Mistakes to Avoid
I’ve made these so you don’t have to! Here’s how to steer clear of common pitfalls in crock pot cooking.
Adding the dairy too early. If you add the cream cheese at the start of a long cook time, it can sometimes separate or get grainy. Adding it partway through (as we do) keeps it silky.
Using wet spinach. This is the biggest sauce-killer. A watery spinach package will make your whole dish runny. Take the time to squeeze it dry.
Overcooking the chicken. Chicken breasts can dry out even in a slow cooker. Stick to the 4-hour low mark and check for doneness. Thighs are more forgiving if you’re worried.
NUTRITION INFORMATION
- Calories: ~420
- Protein: 42g
- Carbohydrates: 8g
- Fat: 24g
- Saturated Fat: 12g
- Fiber: 2g
- Sugar: 3g
FREQUENTLY ASKED QUESTIONS
Can I make this a Whole30 crockpot recipe?
You can adapt it! Use coconut cream instead of cream cheese, nutritional yeast for a cheesy flavor, and make sure your broth is compliant. It will be different, but still a great healthy crockpot option.
What can I serve with this besides potatoes?
It’s fantastic over cauliflower rice for a lighter option, with zucchini noodles, or simply with a side of roasted broccoli. A crusty piece of bread to soak up the sauce is never a wrong choice.
Can I use fresh spinach instead?
Absolutely. Add about 5-6 cups of fresh chopped spinach in the last 30 minutes of cooking, just until wilted. No need to squeeze it first.
Leave a Reply! (I’d Love to Hear From You!)
Did this become your new favorite lazy dinner? I truly love hearing from you. Tell me in the comments below if you added the potatoes, or how your family liked it! If you enjoy this creamy, savory style, you might also love the bright, tangy flavors of my Crockpot Chicken Piccata.
Your tips and ratings help other home cooks find their way to this recipe. Thank you for letting me share my kitchen table with you.
