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Slow Cooker Cream Cheese & Spinach Chicken (THM S)

I am always excited when I stumble upon or throw together a new Slow Cooker meal. Here lately I have been even more so than normal.  Adrenal Fatigue can be a pain I tell you. I’m not one to sit on my tushy and not do anything but lately I have to say that doing my normal every day activities has become somewhat of a challenge.  Just recently I found out why I have felt so rotten and that my friends will be its own blog post.

For now, let’s get cooking!


Chicken Breast

1 package of 1/3 less fat Cream Cheese

Unsweetened Almond Milk

(or your fav. unsweetened milk replacement)

1 bag frozen Spinach

(you could use raw too)


Seasonings of your choice


(if you’re not a THM mama, you can replace glucomannan with the thickening agent of your choice.)


*Hold on to your hats, this is so easy it might blow you away!*

1. Season your Chicken

2. Place in Slow Cooker with 1 cup water.

3. Cook until done.

(high for 4-6 hours, low for 8.. this can vary depending on how much chicken you cook.)

4. Remove Chicken and set aside.

(You will want to cover our chicken in order to keep it warm)

5. Turn your Slow Cooker to High

Here’s where it gets fun and you get to be creative. How much you add here will depend on how much yummy topping you want for your chicken.

6. Add your Almond milk.

(I just poured until I liked how much was in there. Tricky, I know. lol)

7. Add your Spinach.

8. Season

(I used garlic powder and salt)

9. Sprinkle Parmesan on top and stir.

10. Add your Cream Cheese.

11. Cover and walk away. 🙂 Then come back within 20 minutes or so and stir.

No stresses. If you’re busy you can wait another 5-10 minutes.

Taste for seasonings.

12. When the Cream Cheese is melted nicely into the mixture you can now add your glucomannan.

(I have some in a sprinkle bottle which works perfectly for meals like this. If you don’t have some in a little seasoning bottle you can hand sprinkle, so no worries. All this does is avoid clumps. 🙂 If you haven’t worked much with glucomannan, this might take a learning curve but it won’t take long until you know approx. how much you will want to use. Again, how much you use will depend on how thick you will want your sauce. I sprinkle some across the entire slow cooker mixture 3 times and stir as I go.)

13.You’re in the home stretch now. All you’re doing is heating your cream cheese mixture. When it’s warm enough for your liking, it’s done! You shouldn’t even have to reheat your chicken.

I served ours over brown rice but this would also be terrific over pasta too!




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