This 5-ingredient slow cooker spinach artichoke pork loin is the kind of set-it-and-forget-it supper that reminds me of the church potlucks of my childhood, but with the ease we all lean on nowadays. You start with a raw whole pork loin and simply tuck it into the slow cooker with a jar of artichoke hearts, a bag of spinach, a little cream cheese, and a sprinkle of ranch powder. By the time the day winds down, the pork is so tender you can pull it apart with a fork, and it’s bathing in a rich, tangy, spinach-artichoke sauce that smells like someone’s been fussing in the kitchen for hours. It’s a cozy, Midwestern-style comfort dish that feels special enough for Sunday but simple enough for any weeknight.
Serve thick slices or chunks of the pork ladled with plenty of the creamy spinach artichoke sauce over mashed potatoes, buttered egg noodles, or white rice to soak up every bit of that gravy. A simple green salad or steamed green beans balances the richness nicely, and a basket of warm dinner rolls or crusty bread is perfect for swiping through the slow cooker juices. If you’re feeding a crowd, this also holds beautifully on the warm setting and can be served buffet-style with a pan of roasted carrots or corn casserole on the side.
5-Ingredient Slow Cooker Spinach Artichoke Pork LoinServings: 6-8
Ingredients
1 whole raw pork loin (3 to 4 pounds), trimmed of excess surface fat
1 (8-ounce) block cream cheese, cut into large cubes
1 (10-ounce) bag fresh baby spinach (or 10 ounces frozen spinach, thawed and well squeezed)
1 (12- to 14-ounce) jar marinated artichoke hearts, undrained
2 tablespoons dry ranch dressing mix
Directions
Place the raw whole pork loin in the bottom of a large slow cooker, laying it flat so it makes good contact with the bottom (this is your starting point, just like that top-down photo of the loin nestled in the crock).
Sprinkle the dry ranch dressing mix evenly over the top and sides of the pork loin so it’s lightly coated in seasoning.
Pour the entire jar of marinated artichoke hearts, along with all the liquid, over and around the pork loin. Scatter the artichoke pieces so some fall down alongside the meat.
Pile the fresh spinach on top of and around the pork loin. It will look like a lot, but it cooks down significantly. If using thawed frozen spinach, break it up and spread it evenly over the pork instead.
Dot the cubed cream cheese over the spinach and artichokes, spacing the cubes around so they’ll melt into a sauce as the pork cooks.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the pork loin is very tender and reaches an internal temperature of at least 145°F (63°C).
Once cooked, carefully transfer the pork loin to a cutting board. Stir the contents of the slow cooker well, whisking the melted cream cheese into the spinach and artichokes until you have a thick, creamy sauce. Taste and add a pinch of salt and pepper if needed.
Slice the pork loin into thick slices or large chunks. Return the sliced pork to the slow cooker, nestling it back down into the warm spinach artichoke sauce, or plate the pork and spoon the sauce generously over the top.
Serve hot, making sure each portion gets plenty of the rich spinach artichoke mixture spooned over the pork.
Variations & Tips
For a little extra tang, stir 1/4 cup grated Parmesan cheese into the sauce at the end of cooking. If you like a touch of heat, add 1/4 teaspoon crushed red pepper flakes along with the ranch mix. You can swap the marinated artichoke hearts for canned artichoke hearts in water; just drain them and add 1/4 cup chicken broth to make up for the missing marinade. If you prefer a lighter dish, use reduced-fat cream cheese, though the sauce will be slightly less thick. For a more shred-style presentation, cook the pork loin on LOW until it’s soft enough to pull apart with two forks, then stir the shreds right into the creamy spinach artichoke mixture for a saucy pulled pork to serve over pasta or rice. FOOD SAFETY TIPS: Always start with a fully thawed pork loin; never cook large cuts of meat from frozen in a slow cooker, as they can stay too long in the temperature “danger zone.” Use a meat thermometer to confirm the pork has reached at least 145°F (63°C) in the thickest part. Keep the slow cooker covered while cooking to maintain a safe temperature. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating until steaming hot before serving.
