Sheryl's Slow Cooker Spinach and Artichoke Chicken

4 Chicken Breasts, cut in half

1 Cup chicken Broth

1 10oz package of frozen spinach, well drained

1 can of quartered artichoke hearts

1/4 diced sweet yellow onion

1 can of diced tomatoes, drained (or 4 fresh diced tomatoes)

1 package of cream cheese (light ok, not fat free)

1/2 Cup Parmasean

1/2 Cup Mozarella

3 cloves garlic 

1 tsp Italian seasoning

salt and pepper to taste

1. Slice chicken in half, season with garlic, salt and pepper, Italian seasoning, and onion in crock pot for 2 hours (on high) or 4 hours (on low) [Note: This can vary by crock pot.]
2. When chicken is almost cooked, add the well drained spinach, tomatoes, can of artichoke hearts, cream cheese, mozzarella and Parmesan cheese.
3. Cook for another hour until cheeses are well melted and stir to incorporate flavors.
4. Top with mozzarella cheese and serve.