Crockpot Creamed Spinach
This delicious crockpot cream spinach rivals the kind you order at your favorite steakhouse, and the best part is how easy it is to make at home. Every bite serves up thick, luxurious texture and bold flavors from the spinach, rich cream and tangy Parmesan cheese.
Servings: 12
Calories: 183kcal
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.
Video
Notes
Stovetop Instructions: Cook the onions and garlic in butter as directed above, but do so in a large deep saute pan. Add additional ingredients to the saute pan (Step 2) and bring to a simmer. Simmer for 15-20 minutes, stirring occasionally, to thicken. Stir in the Parmesan cheese and enjoy!
Store leftover creamed spinach 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.
Nutrition
Serving: 0.5cup | Calories: 183kcal | Carbohydrates: 11g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 478mg | Potassium: 415mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10380IU | Vitamin C: 6.4mg | Calcium: 275mg | Iron: 1.9mg