Crockpot Creamed Spinach
by Sommer Collier — last updated on Aug 4, 2026 
I love making this Crockpot Creamed Spinach because it gives me all the rich, luxurious flavor of my favorite steakhouse side with almost no effort. As the spinach slowly cooks with cream and Parmesan cheese, it becomes irresistibly velvety and packed with savory flavor. It’s an easy recipe that’s always a hit alongside steak, chicken, or holiday dinners.
Creamed spinach. These two words tend to have a strong impact on most people… Either a cringe effect or a sigh of cozy nostalgia. This crockpot recipe is, in my most humble opinion, the best creamed spinach I’ve ever tried! It beats the expensive kind you get at any fancy steakhouse, and it’s really easy to make this side dish at home. Every bite is filled with vibrant, grassy notes from the spinach and nutty Parmesan cheese, garlic, and spices. The texture is rich and luxurious, and it’s really the perfect way to eat spinach along with this chicken spinach soup, especially in the cooler months. I think even the most resistant spinach eater might have a change of heart after tasting this creamed spinach! Oh, and did I mention that this comforting dish is also packed with tons of vitamins and minerals?!
Valentina – ⭐⭐⭐⭐⭐ This creamed spinach recipe is so delicious and so EASY to make! Love this as a side dish for almost any dish.
Table of Contents
Sommer’s Recipe Highlights
Easy to Make – When I’m in a hurry I make this recipe on the stovetop in less than 20 minutes. However for big celebration meals, when I need all my burners for other dishes, I love to start this easy creamed spinach recipe in the slow cooker and let it simmer all day. The recipe is honestly foolproof not matter how you cook it.
Wonderful Side Dish – This crockpot creamed spinach tastes amazing and rounds out comforting meals and holiday feasts, which tend to feature mostly brown foods. If like me, you are someone who can’t serve a meal without a green vegetable, this recipe is a true winner.
Easy to Customize – This creamed spinach is lovely to personalize, depending on your likes (or dislikes) of certain garnishes and toppers! For example, like my green risotto, I absolutely love adding a sprinkle of Parmesan cheese and crumbled crispy bacon on top. You can also add nutmeg, too, if you like!
Key Ingredients and Tips
- Frozen chopped spinach – I like using frozen chopped spinach because I can find it in every supermarket, it’s easy on the wallet, and it cooks down very quickly!
- Butter – Unsalted butter is key to making this rich and creamy spinach dish. A little goes a long way.
- Sweet onion and garlic – Both of these add a ton of deep savory flavors to any spinach dish. I always think fresh chopped onion and garlic are best here, but in a pinch you can use frozen chopped onions and jarred garlic.
- All-purpose flour – This is a surprising ingredient to many, but I like to add a little bit of flour to thicken up the texture of the sauce. I notice that frozen spinach lets releases a lot of water, and flour is a great way of soaking up any excess liquid to give the base a gravy-like texture.
- Whole milk or heavy cream – To make this epic side dish luscious and creamy, I like to add a splash of either whole milk or heavy cream to improve the silky texture.
- Ground nutmeg – A pinch of nutmeg adds a ton of aroma, nostalgia, and cozy flavors that are quintessentially holidays.
- Cayenne pepper – This is kind of the surprise element of this dish. I always mix in just a little bit of cayenne pepper for a burst of heat that’s just enough without overpowering the rest of the flavors.
- Grated Parmesan cheese – Parmesan cheese melts beautifully into the creamy spinach and adds a ton of sharpness and nuttiness.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Sauté – I sauté the chopped onions and garlic with some butter in a skillet. I let these cook down until they’re very tender and soft. This creates a nice sweet note! Then, I add in some flour, and I make sure to keep mixing in order to avoid any clumps.
Make it creamy – I transfer this sauteed mixture into my crockpot and then I add in the frozen spinach, a splash of milk, nutmeg, cayenne pepper, and some salt and pepper. I pop on the lid and I turn it onto the “low” setting.
Cook – I let the crockpot do its thing for about 8-10 hours, making sure to stir it every couple of hours. Once the creamed spinach is thick and dreamy, I add in the Parmesan cheese and that’s it!
Recipe Variations
- Bacon – I like to add some crumbled and crispy bacon on top before I dig into this creamy spinach.
- Herbs – For an earthier and more herby feel, mix in some fresh parsley, chives or thyme before serving.
- Artichoke – I LOVE artichoke hearts and sometimes I like to stir them in for a tangier twist.
Expert Tips
Keep the heat low after adding the dairy – Once the cream and cheese go into the pan, I lower the heat and stir it gently. High heat can cause the sauce to separate, and a gentle simmer keeps everything silky and smooth, just how I like it!
Taste before serving – Parmesan cheese can vary a bit in saltiness, so I always wait until the very end to adjust the salt and pepper. I always taste at the end to ensure the seasoning is just right.
Double the batch for the holidays – Whenever I’m serving this for Thanksgiving or Christmas dinner, I always make extra. It disappears fast, and the leftovers are just as delicious the next day. If you have a 6-8 quart slow cooker, a double batch will fit!
Save leftovers for more than a side dish – I love stirring leftover creamed spinach into cooked pasta, spooning it over baked chicken, or folding it into scrambled eggs for an easy meal with almost no extra work. I also sometimes fold in a block of softened cream cheese for an easy spinach dip.
Serving Suggestions
Forget the green salad that will, no doubt, be overshadowed on the Thanksgiving, Christmas, or Easter table. This year serve silky spinach along with some of my favorite mains and sides. Here are a few of my most delicious ways to enjoy this creamed spinach!
- Pair it with some scalloped sweet potatoes or mashed potatoes
- Add it to your plate with a serving of corn pudding and brussels sprouts
- Scoop it onto some of my crockpot stuffing
- Serve it with some brown sugar ham, roasted chicken thighs or spatchcock turkey.
- For a more steakhouse themed meal, enjoy it alongside a juicy ribeye steak.
- You can even serve this creamed spinach as a dip with a side of tortilla chips!
However you serve this epic side dish, you’ll love the rich, creamy texture that these ingredients create, blended with fragrant garlic and spices! This creamy greens recipe is perfect for the holidays but also an elevated night in.
Storing
Store leftovers in an airtight container and in the refrigerator for up to 4 days. You can freeze it for up to 4 months, just make sure to slowly thaw it at room temperature before rewarming.
Frequently Asked Questions
You can easily make my creamed spinach recipe right on the stovetop! Here’s how…
Cook the onions and garlic in butter as directed below, but do so in a large deep sauté pan.
Add additional ingredients to the sauté pan (Step 2) and bring to a simmer.
Simmer for 15-20 minutes, stirring occasionally, to thicken.
Stir in the Parmesan cheese and enjoy!
Yes, you can use fresh baby spinach leaves. Buy the same weight in ounces. Because fresh spinach is not as compact as frozen spinach, you will just have to add it little by little, mixing in more as it wilts.
Yes, you can make creamed spinach up to three days before servings. Rewarm in a crockpot or on the stovetop.
More Savory Side Dishes
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Crockpot Creamed Spinach
Ingredients
- 36 ounces frozen chopped spinach (four 9-ounce boxes)
- 1/2 cup butter
- 1 large sweet onion, peeled and chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 3/4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- 1 cup grated Parmesan cheese
Instructions
- Place the butter, chopped onions, and garlic in a skillet. Set over medium heat and sauté to soften, about 3-5 minutes. Stir in the flour and stir well to break up the clumps.
- Scoop the onion mixture into the crock of a large slow cooker. Add the frozen spinach, milk, salt, nutmeg, white pepper and cayenne pepper. Cover and turn on low.
- Slow cook for 8-10 hours until the mixture simmers and thickens. Stir every few hours. When ready to serve, stir in the Parmesan cheese. Serve warm.
Looks delicious!
Spinach is delish!
I loooove cream spinach! What size crock pot did you use in the picture? I’m just wondering if I’d be able to use by 9×13 casserole crock pot without it over flowing. Also in the pictures, it looks a little soupy. Do you think if I let the spinach thaw a little and squeeze out some water it’d make it less soupy or too dry? What if I only used 1/2 a stick of butter to cut down on the fat?
Hi Adrian,
I used a 6 quart slow cooker. 9 X 13 inch pans are about 3 quarts. So even though the crock isn’t full to the top, I think you might need a larger pan. You can squeeze out the liquid if you like, but the spinach does firm up a little as it cools. As for butter, feel free to adjust to your liking. Happy Cooking!
This recipe looks great. Would you have the same results if you left off the flour? Thanks!
Hi Margie!
If you take out the flour, you might want to substitute something like cornstarch or arrow root powder as a thickener.
This looks so good, but for just my husband and I it might be too much, just wondering if you have ever frozen it in smaller servings after cooking? I am a big believer of cooking once and eating multiple times………..I will try it next week and let you know
Hi Marilyn,
I haven’t tried that, but don’t see why it wouldn’t work! :)
So good! does the recipe change at all if I use fresh spinach.
I’m wondering if I am doing something wrong, my milk to spinach ratio seems off. Should the spinach be covered in the crockpot or mostly exposed?
This spinach is so tempting!!!
I have never had creamed spinach (isn’t that funny?!) but this looks really good!
Anytime the crockpot can do the work for me I’m in!
Do you thaw the frozen spinach before adding to the crockpot?
Hi Veronica!
You just drop it in frozen and let the slow cooker thaw it for you. :)
Yum! Pinning for Thanksgiving! Love that you can throw it in the crock pot and forget about it till dinner.