Throw fresh spinach and a block of cream cheese in the crock with 3 other ingredients and get a meal so delicious your family will think you spent hours in the kitchen.

This 5-ingredient slow cooker spinach artichoke chicken is my weeknight answer to the classic party dip. Boneless chicken breasts, a block of cream cheese, fresh spinach, jarred artichoke hearts, and a splash of chicken broth transform into a rich, velvety sauce that tastes like you fussed all afternoon. While spinach–artichoke dip likely gained popularity in American restaurants in the late 20th century, here we borrow those flavors and let the slow cooker do the work, turning a beloved appetizer into a full, comforting main dish.

Serve this creamy spinach artichoke chicken spooned over hot buttered egg noodles, rice, or mashed potatoes so the sauce has something to cling to. A simple green salad with a tangy vinaigrette or roasted vegetables (like carrots or broccoli) balances the richness. Warm crusty bread or garlic toast is lovely for swiping up the extra sauce, and a crisp white wine or sparkling water with lemon makes a clean, refreshing pairing.

Servings: 4

2 pounds boneless, skinless chicken breasts

Place the boneless, skinless chicken breasts in an even layer on the bottom of a 4- to 6-quart slow cooker.

Scatter the chopped, drained artichoke hearts evenly over the chicken.

Pour the chicken broth over the top to help everything stay moist as it cooks.

Place the block of cream cheese (you can leave it whole or cut it into a few chunks) on top of the artichokes and chicken.

Pile the fresh baby spinach on top of the cream cheese. It will look like a lot, but it wilts down considerably as it cooks.

Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for about 2 to 3 hours, until the chicken is cooked through and easily shreds with a fork. Avoid lifting the lid during the first couple of hours so the slow cooker maintains its heat.

Once the chicken is cooked, turn the slow cooker to WARM or LOW. Use two forks to shred the chicken directly in the crock, stirring it into the melted cream cheese, wilted spinach, and artichokes until everything is well combined and creamy. Taste and season with salt and pepper if desired.

Serve the spinach artichoke chicken hot over pasta, rice, or mashed potatoes, or with crusty bread on the side to soak up the sauce.

For a lighter version, use reduced-fat cream cheese and increase the chicken broth to 3/4 cup for a looser, more sauce-like consistency. If you like a little heat, add a pinch of red pepper flakes or a few dashes of hot sauce along with the chicken broth. For extra flavor depth, stir in 1–2 cloves of minced garlic or 1/2 teaspoon garlic powder with the artichokes. You can swap the boneless chicken breasts for boneless, skinless chicken thighs; they are more forgiving and stay especially juicy in the slow cooker. To make it more vegetable-forward, fold in 1 cup of frozen peas or a handful of cherry tomato halves during the last 30 minutes of cooking so they warm through without turning mushy. Leftovers reheat well and can be repurposed as a filling for baked potatoes, stuffed pasta shells, or even as a warm, hearty topping for toasted bread for an open-faced sandwich.