Easy Chicken and Artichoke Crockpot Casserole
This Easy Chicken and Artichoke Crockpot Casserole combines tender chicken, savory artichokes, and a creamy sauce for an utterly satisfying meal. Perfect for family dinners or busy weeknights.
Ingredients
For the Base
- 2 lbs chicken breasts Skinless and boneless for easy shredding
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth Can substitute with vegetable broth
For the Sauce
- 1 can (14 oz) artichoke hearts, drained and chopped Can substitute with fresh artichokes
- 8 oz cream cheese, softened Can substitute with low-fat or Neufchâtel
- 1/2 cup sour cream Can substitute with plain Greek yogurt
- 1 1/2 cups shredded mozzarella cheese Include additional for topping
- 1 tsp dried Italian seasoning
- Salt and black pepper to taste
To Serve
- Additional mozzarella cheese for topping
Instructions
Preparation
- Mince the garlic and dice the onion. Toss them into the crockpot with a splash of chicken broth.
- Season the chicken breasts lightly with salt, pepper, and Italian seasoning, then place them on top of the onions and garlic in the crockpot.
- In a mixing bowl, combine softened cream cheese, sour cream, and half of the shredded mozzarella cheese. Stir until smooth.
- Drain and chop the artichoke hearts and scatter them over the chicken.
- Pour the creamy cheese mixture over the chicken and artichokes, ensuring they are evenly coated.
Cooking
- Cook on low for 4 to 5 hours or on high for 2 to 3 hours until the chicken is tender.
Finishing Touches
- About 15 minutes before serving, sprinkle the remaining mozzarella cheese on top and cover to let it melt.
Notes
Herb garnish with fresh basil or parsley enhances flavor. Easy meal prep for busy weeknights.