Spinach and Artichoke Chicken Dip
Spinach and Artichoke Chicken Dip
Ingredients
- 5 ounces fresh baby spinach
- 1 14-ounce can of artichoke hearts, drained
- 2-3 pounds boneless skinless chicken thighs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 16 ounces cream cheese, cubed
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella
- 1 red bell pepper, chopped
Instructions
- In a slow cooker, add spinach and artichokes to the bottom.
- Add chicken pieces.
- Season with garlic powder, salt and pepper.
- Top with cream cheese.
- Cook on high for 2-3 hours or low for 5-6 hours.
- Remove chicken and shred.
- Add chicken, mayo, mozzarella and bell pepper.
- Cover and cook for 15 minutes on low.
- Leftovers can be frozen.