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Keto Slow Cooker Chicken with Creamy Tomato & Spinach

This Keto Slow Cooker Chicken with Creamy Tomato & Spinach delivers comfort-food creaminess without the carbs. Tender chicken slow-cooked in garlicky tomato broth, finished with cream cheese, Asiago, and fresh spinach.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 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

Method
 

Preparation
  1. Combine the flavor base: add chopped sun-dried tomatoes, chicken broth, minced garlic, and Italian seasoning into the slow cooker. Stir to combine.
  2. Layer the chicken: place the chicken breasts on top of the tomato mixture in an even layer. Cover the cooker.
  3. Cook on HIGH for 3½ hours or LOW for 6–7 hours, until the chicken is cooked through and easily shreddable.
  4. Remove the chicken to a plate and cover with foil to keep warm.
  5. Add cubed cream cheese and shredded Asiago to the hot tomato-broth in the slow cooker. Cover and let sit for about 5 minutes.
  6. Whisk the cheese into the tomato liquid until the sauce is smooth and creamy.
  7. Stir in the chopped spinach, cover, and cook for an additional 10 minutes until the spinach is fully wilted.
  8. Return the chicken to the slow cooker to warm through and coat with sauce, or slice the chicken and spoon the creamy tomato-spinach sauce over the top.

Notes

For richer flavor, use oil-packed sun-dried tomatoes and reduce added salt. You can use boneless skinless thighs for longer cooking without drying out. Store leftovers in an airtight container for up to 3–4 days.