Slow Cooker Spinach-Artichoke Chicken Stew

Introduction

There are few dishes more satisfying than a creamy, hearty stew on a cold day, and this Slow Cooker Spinach-Artichoke Chicken Stew delivers on all fronts. The rich flavors of chicken, artichokes, and spinach meld together beautifully, with a creamy base that’s elevated by fresh dill, lemon, and just the right amount of heat from red pepper flakes. I made this for my family last week, and it was an immediate hit. The tender chicken, the tangy artichokes, and the savory broth made for a comforting meal that everyone devoured in no time. My kids even asked for seconds, which is always the true test! The best part? It’s incredibly easy to make in the slow cooker, requiring minimal prep and very little hands-on time.

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Ingredients

• 2 tablespoons unsalted butter
• 1 large yellow or red onion, finely chopped
• Kosher salt and black pepper, to taste
• 3 celery stalks, chopped
• 8 garlic cloves, smashed and chopped
• 2 to 2¼ pounds boneless, skinless chicken thighs
• 1 cup chicken stock
• ½ cup white wine
• Juice of ½ lemon (about 1½ tablespoons)
• 1 teaspoon red pepper flakes
• 1 (10-ounce) package frozen cut spinach
• 1 (12-ounce) jar marinated artichoke hearts, drained and chopped
• ½ cup cream cheese (about 4 ounces)
• ½ cup finely chopped fresh dill
• 4 to 6 scallions, thinly sliced, for topping
• Grated Parmesan cheese, for topping

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Instructions

Step 1: Sauté the Vegetables
In a large skillet, heat the butter over medium-high heat. Add the chopped onion and season lightly with salt. Cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the chopped celery and garlic and sauté for another 2 minutes, or until softened and fragrant. Be careful not to burn the garlic. Once done, scrape the sautéed vegetables into the slow cooker.

Step 2: Add Chicken and Liquids
Place the boneless, skinless chicken thighs into the slow cooker on top of the sautéed vegetables. Pour in the chicken stock, white wine, lemon juice, and sprinkle in the red pepper flakes. Season with about 1 teaspoon of salt and a generous amount of freshly ground black pepper. Stir everything to combine, making sure the chicken is well-coated in the liquids and seasonings. Cover the slow cooker and cook on low for 4 hours. If needed, you can set the slow cooker to warm for a few more hours without affecting the dish.

Step 3: Add Spinach and Artichokes
About 20 minutes before you’re ready to serve, add the frozen spinach and chopped artichoke hearts to the slow cooker. Stir everything together and continue cooking on low for an additional 15–20 minutes, until the spinach is fully heated through and incorporated.

Step 4: Add Cream Cheese and Dill
Stir in the cream cheese and chopped fresh dill. Mix until the cream cheese has fully melted and combined with the other ingredients, creating a creamy consistency throughout the stew. Use the back of a spoon or a fork to gently break up the chicken thighs into bite-sized pieces, allowing them to incorporate more fully into the stew.

Step 5: Serve
Taste the stew and adjust the seasoning with more salt and pepper if necessary. Ladle the stew into bowls and top with thinly sliced scallions and a generous sprinkle of grated Parmesan cheese. For added texture, you can also serve with pita or tortilla chips for dipping. Enjoy the creamy, comforting flavors of your Spinach-Artichoke Chicken Stew!

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Nutrition Facts
(Per Serving – serves 6)

• Calories: 380 kcal
• Carbohydrates: 13g
• Protein: 30g
• Fat: 23g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 100mg
• Sodium: 710mg
• Fiber: 4g
• Sugar: 4g

Note: These nutritional values are estimates based on the specific ingredients used. Nutritional content may vary based on substitutions or exact portion sizes.

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Preparation Time

• Prep Time: 20 minutes
• Cook Time: 4 hours (on low)
• Total Time: 4 hours 20 minutes

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How to Serve

• Main Course: Serve the stew as a hearty, filling main dish. Top with freshly grated Parmesan cheese and sliced scallions for added flavor and texture.
• With Bread: For a more indulgent meal, pair the stew with a crusty loaf of bread or garlic bread for dipping into the creamy sauce.
• On a Cold Day: This stew is perfect for chilly evenings when you need something comforting and warm.
• Toppings: For extra crunch and flavor, top with crumbled feta cheese, pine nuts, or a drizzle of extra virgin olive oil.

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Additional Tips

1. Use Chicken Thighs: For the best flavor and tenderness, use boneless, skinless chicken thighs instead of breasts. Thighs stay moist and tender during long slow cooking times.
2. Substitute Fresh Spinach: If you prefer fresh spinach, you can substitute the frozen spinach with about 6 cups of fresh spinach. Add it in toward the end of cooking so it doesn’t overcook.
3. Make It Dairy-Free: To make this dish dairy-free, swap out the cream cheese for a plant-based cream cheese alternative. You can also omit the Parmesan or use a vegan substitute.
4. Add More Vegetables: Feel free to add extra vegetables, such as carrots or bell peppers, for more texture and flavor. Just chop them into small pieces and add them at the start.
5. Adjust Spice Level: The red pepper flakes give the stew a slight kick, but if you prefer it milder, reduce the amount or omit them entirely.

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Recipe Variations

• Vegan Version: Replace the chicken with chickpeas or tofu for a plant-based version. Use vegetable broth instead of chicken stock and swap the cream cheese with a vegan alternative.
• Swap Artichokes: If you’re not a fan of artichokes, you can substitute with mushrooms or zucchini for a different texture and flavor profile.
• Cheesy Version: For extra creaminess, stir in some shredded mozzarella or Gruyère cheese when you add the cream cheese.
• Spicy Kick: If you like things a bit spicier, consider adding a chopped jalapeño or extra red pepper flakes.

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Serving Suggestions

• With Rice or Quinoa: Serve the stew over cooked rice or quinoa for a complete meal. The creamy sauce will pair perfectly with these grains.
• With a Salad: A simple green salad dressed with lemon vinaigrette can balance the richness of the stew.
• As a Dip: Serve the stew with warm pita or tortilla chips for dipping. The creamy texture is perfect for scooping up with crispy bread.

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Freezing and Storage

• Freezing: This stew freezes beautifully! Allow it to cool completely, then store in an airtight container or freezer bag. It will last in the freezer for up to 3 months. When ready to reheat, thaw overnight in the refrigerator and reheat on the stove over low heat.
• Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.

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FAQ Section

1. Can I use chicken breasts instead of thighs?
   Yes, you can use boneless, skinless chicken breasts, but they may dry out more easily. Thighs are recommended for a juicier result.
2. Can I make this stew in the Instant Pot?
   Yes, you can cook this in the Instant Pot on the “Poultry” setting for about 25 minutes, then add the spinach, artichokes, and cream cheese afterward.
3. Can I use fresh spinach instead of frozen?
   Yes, you can use fresh spinach. Add about 6 cups of fresh spinach toward the end of cooking.
4. How do I make this recipe dairy-free?
   Replace the cream cheese with a dairy-free version and omit the Parmesan or use a dairy-free alternative.
5. What kind of wine should I use?
   A dry white wine like Sauvignon Blanc or Chardonnay works well. Avoid sweet wines, as they can alter the flavor of the stew.
6. Can I use jarred spinach instead of frozen?
   It’s better to use frozen spinach for this recipe, as jarred spinach tends to be too watery.
7. How spicy is this stew?
   The red pepper flakes give it a mild to moderate kick. You can adjust the amount based on your preference.
8. Can I double the recipe?
   Yes, you can double the ingredients, but you may need to increase the cooking time slightly. Ensure that your slow cooker is large enough to accommodate the extra volume.
9. What should I serve with this stew?
   It pairs well with rice, quinoa, or crusty bread. A light salad can also balance the richness of the dish.
10. Can I make this stew ahead of time?
    Yes, this stew can be made a day ahead and stored in the refrigerator. The flavors will develop even more overnight!

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Conclusion

This Slow Cooker Spinach-Artichoke Chicken Stew is the perfect dish for a busy weeknight or a cozy weekend meal. It’s easy to prepare, comforting, and full of flavor. Whether you’re feeding a crowd or just enjoying a quiet meal at home, this stew is sure to satisfy. The combination of tender chicken, creamy broth, and the tangy artichokes and spinach make it a crowd-pleaser that’s bound to become a regular in your dinner rotation. So, get your slow cooker ready and enjoy the deliciousness!

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