Keto Spinach Artichoke Chicken Bowl

top view of keto spinach artichoke chicken in a bowl

5 from 3 votes

This warm and comforting keto spinach artichoke chicken bowl can be made using thawed or frozen chicken breasts in the Instant Pot. We have three different cooking methods you can choose from to make this warm and cozy keto comfort food - Instant Pot, Crock Pot, or Stovetop.

Course Keto

Cuisine American

Diet Gluten Free

Keyword casserole, instapot, keto casserole

Prep Time 15

Cook Time 40

Total Time 55

Servings serving

Calories 452.46kcal

Author Tara Wright

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.
Season chicken thighs with salt and pepper.
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.
In a large skillet that has a lid, heat oil over medium heat until sizzling but not smoking and add the chicken thighs in a single layer in the skillet. Cook chicken on each side for 4-6 minutes.
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

Store leftovers in the fridge for 3-4 days or freeze in single serving containers for up to 3 months.

Serving suggestions:
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