Yield 4 people
Serving Size 1 chicken breast and 1/4 of vegetables
Ingredients
- 8 cups spinach loosely packed, chopped
- 1 cup chicken broth
- 4 chicken breast filets
- 3 garlic cloves fresh, chopped
- 1/4 sweet onion finely chopped
- 4 tablespoons cream cheese reduced-fat but not fat-free
- 4 tablespoons parmesan cheese shredded
- 14 ounces artichoke hearts can, preservative-free or 6-8 artichoke hearts from a jar, drained and chopped
- 1 cup grape tomatoes or cherry tomatoes, chopped
- salt and pepper to taste
Instructions
- Place spinach, chicken broth, and chicken breasts in 4-quart slow cooker. Sprinkle with garlic, onion, and salt and pepper. Cover and cook on low for 6-8 hours, or on high from 4-6 hours.
- Just before serving, gently remove chicken breasts from the slow cooker and place on serving platters. Stir in cream cheese, parmesan cheese, and artichokes. Stir until creamy. Spoon sauce over chicken.
- Top with tomatoes. Sprinkle with extra parmesan cheese, if desired.
Nutrition Information
Serving: 1chicken breast and 1/4 of vegetables | Calories: 246kcal | Carbohydrates: 14g | Protein: 35g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 243mg | Fiber: 4g | Sugar: 3g | SmartPoints (Freestyle): 5
