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Make creamed spinach in the crockpot! This rich and creamy side pairs perfectly with chicken, turkey, or ham, making it an ideal addition to your holiday table or weeknight dinner.
We love to serve creamed spinach with slow cooker turkey breast or slow cooker spiral ham.
Table of Contents
When you think of a decadent side dish, you usually don’t think of spinach. This recipe transforms spinach into a wonderful creamy side that almost tastes like a dip!
Crockpot creamed spinach is not the usual side dish, so you can surprise your guests with it! If you love this side dish, then try my slow cooker spinach dip recipe.
What you need:
You only need Chopped Spinach, cream cheese, flour, seasonings and onion! Very similar to spinach dip but meant to be served as a side! Make sure the spinach is thawed before starting and to full drain and wring out the the spinach. {Full recipe is in the recipe card below the images}
Variations
- If you prefer using fresh spinach, simply cook about 2 pounds until wilted, then thoroughly drain any excess liquid to avoid a watery consistency.
- For an extra layer of flavor, consider adding cheeses like Gruyere or Parmesan, which bring a delightful, nutty richness to the dish.
Directions:
- Add the drained spinach to the slow cooker.
- Add the flour, seasonings, cream cheese and onions on top. Stir.
- Place the lid on the slow cooker and cook on LOW for 2-3 hours, stirring ath the half way point if you are home. Stir before serving.
What to serve with this:
- Chicken is the most popular main dish to go with creamy spinach! Try my slow cooker chicken thighs.
- If you are having a barbecue and making brisket or ribs, this is a perfect side dish to go along with! (try my slow cooker baby back ribs or slow cooker brisket).
Other slow cooker side dishes
- Slow Cooker Collard Greens
- Slow Cooker Honey Garlic Carrots
- Slow Cooker Brussels Sprouts
- Slow Cooker Creamed Corn
Slow Cooker Creamed Spinach
Ingredients
- 40 oz. frozen chopped spinach, thawed and drained (four 10-oz. bags)
- 16 oz. cream cheese, cubed
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 2 Tbsp. all-purpose flour
- Salt and pepper to taste
- A pinch of nutmeg
Instructions
- Thaw the frozen spinach completely, then use a clean kitchen towel or cheesecloth to squeeze out as much water as possible. This step is crucial to ensure the creamed spinach is not watery.
- Place the drained spinach into your slow cooker. Add the cubed cream cheese, chopped onion, minced garlic, flour, a good pinch of salt and pepper, and a dash of nutmeg. Stir everything together until well combined, ensuring the ingredients are evenly distributed.
- Set your slow cooker to low and let the mixture cook for 2 to 3 hours. Halfway through the cooking time, give it a quick stir to promote even cooking and to check the consistency.
- Just before serving, stir the mixture thoroughly to ensure a smooth, creamy consistency. Taste and adjust the seasoning if needed. Enjoy!
Sarah’s Notes
- Store leftover creamed spinach in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or cream to restore creaminess if needed.
- If you plan to freeze, allow the spinach to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
- If fresh spinach is preferred, use about 2 pounds, cooked down and excess moisture squeezed out before adding to the slow cooker.
- For added depth of flavor, consider mixing in a handful of grated Parmesan or Gruyère cheese before serving.
- If the mixture seems too thick after cooking, stir in a bit of cream or milk to reach your desired consistency.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
