I first made this Keto Slow Cooker Chicken with Creamy Tomato & Spinach on a hectic weeknight and loved that it delivered comfort-food creaminess without the carbs or fuss. Tender chicken slow-cooked in garlicky tomato broth, finished with cream cheese, Asiago, and a handful of spinach — it’s an easy, low-carb dinner that feels indulgent but is actually effortless. If you like slow-cooker tomato-chicken combos, you might also enjoy this creamy tomato basil chicken for another hands-off weeknight meal.

Why you’ll love this dish

This recipe hits sweet spots: set-it-and-forget-it convenience, a rich, velvety sauce without flour or starch, and bright tomato flavor balanced by salty Asiago and fresh spinach. It’s perfect for busy families, keto and low-carb diets, or anyone who wants dinner ready with minimal active time. Because everything cooks in one pot, cleanup is simple and the slow-cooker concentrates flavor while keeping the chicken moist.

“A lifesaver on busy days — creamy, comforting, and so simple. The family asked for seconds.” — a quick review after my first try

You can lean on it for meal prep, casual Sunday dinners, or a cozy weeknight when you don’t want to babysit the stove. If you like variations that swap cheese or herbs, try the marinara-and-mozzarella-style recipes linked later in the article for inspiration, like this marinara and mozzarella chicken (version 2).

How this recipe comes together

A quick overview so you know what to expect:

Build a flavorful base: sun-dried tomatoes, garlic, Italian seasoning and chicken broth create a concentrated tomato-broth in the slow cooker.
Add the chicken: lay breasts on top and slow-cook until tender.
Finish into a sauce: remove chicken briefly, melt cream cheese and Asiago into the juices, then whisk to a smooth sauce.
Add greens and serve: fold in spinach until wilted, return chicken, and spoon the creamy tomato-spinach sauce over the top.

This sequence keeps the chicken from over-stirring and ensures the final sauce is silky and evenly flavored.

What you’ll need

2 lbs boneless, skinless chicken breasts
1/2 cup sun-dried tomatoes, chopped (packed in oil or dry; if oil-packed, drain)
1 cup chicken broth (use low-sodium to control salt)
1/2 teaspoon Italian seasoning
2 cloves garlic, crushed or minced
4 oz cream cheese, softened and cut into cubes
1/2 cup Asiago cheese, shredded (Parmesan or Pecorino Romano are fine substitutes)
8 oz raw baby spinach, roughly chopped

Notes and substitutions:

For richer flavor, use oil-packed sun-dried tomatoes and reduce added salt. For lower sodium, rinse them or use dry-packed and rehydrate.
Swap Asiago for sharp cheddar (for a milder melt) or Parmesan for a tangier finish.
If you prefer thighs, boneless skinless thighs work well and tolerate longer cooking without drying.

Step-by-step instructions

Combine the flavor base: add chopped sun-dried tomatoes, chicken broth, minced garlic, and Italian seasoning into the slow cooker. Stir to combine so the flavors start mingling.
Layer the chicken: place the chicken breasts on top of the tomato mixture in an even layer. Cover the cooker. Cook on HIGH for 3½ hours or LOW for 6–7 hours, until the chicken is cooked through and easily shreddable.
Keep the chicken warm: remove the chicken to a plate and cover it with foil to retain heat while you finish the sauce.
Soften the cheeses: add the cubed cream cheese and shredded Asiago to the hot tomato-broth in the slow cooker. Cover and let sit for about 5 minutes to soften and start melting.
Make it smooth: remove the lid and whisk the cheese into the tomato liquid until the sauce is smooth and creamy. If needed, use an immersion blender briefly for a silkier texture.
Add the greens: stir in the chopped spinach, cover, and cook 10 more minutes until the spinach is fully wilted.
Finish and serve: return the chicken to the slow cooker to warm through and coat with sauce, or slice/platter the breasts and spoon the creamy tomato-spinach sauce over top.

Pro tip while following steps: check internal temperature of the chicken — it should reach 165°F (74°C) — then let it rest briefly to stay juicy.

Best ways to enjoy it

Low-carb plates: serve over cauliflower mash or a bed of riced cauliflower to keep it keto-friendly.
Lighter option: slice the chicken and serve atop mixed greens for a warm salad.
For non-keto guests: offer spaghetti squash or zucchini noodles, or toss the sauce with konjac-based noodles.
Garnishes: a drizzle of extra-virgin olive oil, chopped fresh basil, or extra Asiago on top brightens the dish.
If you want more stuffed or comfort-style slow-cooker meals, try pairing techniques used in this slow cooker chicken with stuffing (version 2) for a different family dinner vibe.

Storage and reheating tips

Refrigerate: cool leftovers within two hours and store in an airtight container for up to 3–4 days.
Reheat: gently warm on the stove over low heat, stirring occasionally until heated through; add a splash of broth if the sauce has thickened. Microwaving in short bursts with stirring works too.
Freeze: place cooled chicken and sauce in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Food safety: always reheat to at least 165°F (74°C) before serving. Discard any leftovers left at room temperature for more than two hours.

Pro chef tips

Even thickness: pound chicken breasts to even thickness for more predictable cooking if you’re worried about uneven doneness.
Cream cheese texture: soften the cream cheese fully at room temperature so it melts into the sauce smoothly — cold cubes can clump.
Sauce consistency: if the sauce is too thin after whisking, stir in a tablespoon of cream cheese or let it reduce on HIGH for 10–15 minutes with the lid off. If too thick, thin with reserved chicken broth.
Cheese choice: Asiago adds sharpness; use a milder cheese if cooking for kids. Grate cheese fresh for best melt and flavor.
Immersion blender trick: for ultra-smooth results, briefly blitz the sauce once the cheeses have softened (avoid over-blending the spinach if you want flecks of green).

Creative twists

Mediterranean: add olives and a splash of lemon juice at the end and swap Asiago for feta crumbles.
Spicy kick: stir in red pepper flakes or a bit of harissa to the base for heat.
Herb-forward: finish with chopped basil, oregano, or parsley for fresh herbal notes.
Creamier non-dairy: use a dairy-free cream cheese and a vegan hard cheese for a dairy-free version (texture will differ).
Make-it-stewy: cube the cooked chicken and shred it into the sauce for a thicker, heartier stew — similar comfort can be found in this marinara and mozzarella chicken recipe if you want a tomato-cheese twist with shredded texture.

Common questions

Q: Can I use frozen chicken breasts?
A: It’s better to use thawed chicken for even cooking and food safety. Frozen breasts take longer, can cook unevenly, and may keep the cooker at an unsafe temperature while warming. If you must use frozen, increase cooking time and verify internal temperature of 165°F (74°C).

Q: Is this recipe low-carb/keto?
A: Yes. The recipe has no added sugars or starchy thickeners; the main carbs come from sun-dried tomatoes and spinach, making it suitable for keto when served with low-carb sides.

Q: Can I make this stove-top instead of the slow cooker?
A: Yes. Simmer the sun-dried tomatoes, broth, garlic and Italian seasoning in a deep skillet for 10 minutes, add chicken and cover; cook on low for 20–30 minutes until done. Remove chicken, melt cheeses into the sauce, add spinach, then return chicken to coat.

Q: How can I adapt for meal prep?
A: Portion the chicken and sauce into individual airtight containers and store in the fridge for up to 4 days. Reheat gently to avoid overcooking.

Conclusion

This Keto Slow Cooker Chicken with Creamy Tomato & Spinach is a weeknight winner — minimal hands-on time, big flavor, and easy keto-friendly serving options. For another take on the same flavor family and to compare technique or presentation, see this Keto Slow Cooker Chicken With Creamy Tomato & Spinach Sauce, and if you want an alternate source with similar creamy tomato-spinach ideas, check out this Slow Cooker Creamy Tomato Spinach Chicken.