This Keto Spinach Artichoke Chicken Bowl recipe was inspired by a comfort food favorite - the classic spinach artichoke dip or “spin dip” as we call it in the midwest. The creamy texture of spinach artichoke dip melds perfectly with chicken, so why not?
This recipe has quickly become a keto comfort food favorite. Speaking of favorites, my favorite method for cooking this signature dish is in the Instant Pot. The colors are bright and vibrant and the texture is perfect. However, you can make this Keto Spinach Artichoke Chicken on the stovetop or even in the crockpot. I’ve provided instructions for each method below.
Why Chicken Thighs?
Chicken thighs have more fat than chicken breast. However, you can follow this same recipe and use chicken breasts instead of thighs. The fat content will be slightly lower in your finished Keto Spinach Artichoke Chicken Bowl.
Shredding The Chicken
My new favorite method for shredding chicken is to use a hand mixer. To do this, have a deep bowl with plenty of room and set your cooked chicken thighs in the bottom of the bowl. Then, simply mix with your mixer on low speed and watch the magic happen.
Of course, you can also use the old fashioned method which I’ve shown in my video, and use two forks to tear apart the chicken. Another option is to cube the chicken with a sharp knife.
Serving Suggestions
Turn your Keto Spinach Artichoke Chicken into a bowl by placing a serving on a bed of cooked cauliflower or broccoli rice. You can also serve it on top of a bowl of cooked Miracle Noodles if you’re a pasta lover.
Serve alone or with a side salad. Garnish your Spinach Artichoke Chicken with sour cream, cheese, green onions, olives, a few halved cherry tomatoes, or mix in a few sun-dried tomatoes to change things up.
Storage Tips
This recipe for Keto Spinach Artichoke Chicken Bowl can be stored in a tightly sealed container in the fridge for up to three days. When we make ours, we will leave a serving out and freeze the rest. As leftovers sit in the refrigerator, they develop histamines. So, we have gotten into the habit of storing only a single serving in the fridge if we plan to eat it the next day. Otherwise, we divide them into single-serving containers and place them in our freezer.
Keto Dessert Pairing
If you're looking for a dessert to pair this dish with, consider Keto Chocolate Mint Fat Bombs as an after-dinner mint, one of my keto cookie recipes, or a cupcake from my Keto Cupcake Cookbook.
Ingredients for Keto Spinach Artichoke Chicken
Here's a list of the ingredients you'll need to make this recipe.
- chicken thighs
- MCT oil, or refined coconut oil
- salt
- pepper
- fresh spinach
- artichoke hearts in oil
- cream cheese
- heavy cream
- parmesan cheese
- pepper jack cheese
- garlic powder
- onion powder
- pepper
Tutorial Video: Keto Spinach Artichoke Chicken Bowl
Check out my YouTube channel "Tara's Keto Kitchen"!
I share new videos and recipes every week. Subscribe and click the little bell icon 🔔 so you're notified by YouTube when the recipes post.
Keto Spinach Artichoke Chicken Bowl
Ingredients
- 2 pounds chicken thighs
- ¼ cup MCT oil or refined coconut oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup water
- 5 cups fresh spinach 5 ounces, roughly chopped
- 14 ounce can artichoke hearts in oil chopped
- 4 ounces cream cheese cut into 4 slices
- ½ cup heavy cream
- ¼ cup parmesan cheese
- 1 cup pepper jack cheese shredded (or monterey jack)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon pepper
Instructions
Instant Pot Instructions
- Set your Instant Pot on the saute setting and add your oil.
- Once the oil is hot, add the seasoned chicken and cook for 2-3 minutes on each side.
- Add one cup of water to the Instant Pot.
- Seal the Instant Pot lid and set the valve to sealed.
- To Cook Boneless Thighs: Pressure cook for 8 minutes on high. (If frozen, pressure cook for 12 minutes).
- To Cook Bone-in Thighs: Pressure cook for 10 minutes on high. (If frozen, pressure cook for 15 minutes.
- Once finished, allow the pressure to release naturally for 5 minutes. (Just let the Instant Pot set and do nothing for 5 minutes) Then, carefully turn the valve to “venting” and release the remaining steam.
- Remove the lid of the Instant Pot and remove the chicken thighs, placing them on a cutting board. Discard the water.
- Shred the chicken thighs and add them back to the pot.
- Add in shredded chicken thighs, spinach, artichoke hearts,cream cheese, heavy cream, parmesan cheese, pepper jack cheese, salt, garlic powder, onion powder, and pepper and set the pot to the “keep warm” setting.
- Using the slow cooker setting, cook for ten minutes and then stir. Repeat. At this point the cheese should be melted and you are ready to eat. If you are in a hurry, switch to the saute setting and stir every few minutes until heated and ready to eat.
Crockpot Instructions
- These instructions add ½ teaspoon xanthan gum to thicken the broth and omits 1 cup of water from the ingredient list above.
- Turn your crockpot to high and add MCT oil.
- Season chicken thighs with salt and pepper.
- Once the oil is hot, add the seasoned chicken thighs to the bottom of the crockpot.
- Place the spinach, artichoke hearts,cream cheese, heavy cream, parmesan cheese, pepper jack cheese, salt, garlic powder, onion powder, and pepper on top of the chicken thighs.
- Cover and cook on high for 3 hours or until chicken is cooked through.
- Use a hand mixer to easily shred the chicken inside the crockpot without having to remove it.
- Sprinkle in ½ teaspoon xanthan gum and stir. The xanthan gum will thicken the mixture.
Stovetop Instructions
- The stovetop instructions reduce the water down to ½ cup and requires both a large skillet and a large pot.
- Season chicken thighs with salt and pepper.
- Pour ½ cup of water over the chicken thighs and stir, scraping up any browned bits stuck to the bottom of the pan. Bring the water to a boil and then reduce to a simmer. Cover and simmer for 10-15 minutes or until the chicken reaches the internal temperature of 160 degrees.
- Remove the chicken thighs to a cutting board and shred. Discard the broth.
- In a large pot, combine shredded chicken thighs, spinach, artichoke hearts,cream cheese, heavy cream, parmesan cheese, pepper jack cheese, salt, garlic powder, onion powder, and pepper. Stir together.
- Turn stovetop heat to medium low and place a cover on the pot. Cook for 20-30 minutes, stirring every 5 minutes, until the cheeses have completely melted.
Notes
Garnish with sliced green onions, sour cream, and cheese if desired.
Serve with a side salad
Turn it into a bowl with a cup of cauliflower or broccoli ‘rice’ at the bottom of your bowl. Top with a serving of keto spinach artichoke chicken. Methods to shred chicken
Use two forks and shred on a cutting board.
Use a hand mixer on low speed to shred the chicken quickly.
You can also dice the chicken if you prefer. * *Nutrition facts provided as estimates only. We use erythritol for the sweetener for consistency purposes when calculating nutrition facts with the exception of stevia which is calculated as such. The nutrition facts for our Keto Spinach Artichoke Chicken Bowl was calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.
Nutrition
Other Keto Recipes
Please Leave A Comment