Description
This Slow Cooker Spinach-Artichoke Chicken Stew is the ultimate comfort food with tender chicken thighs, creamy artichokes, and spinach in a rich broth. A perfect combination of savory, tangy, and creamy flavors, this hearty stew is made with minimal effort thanks to the slow cooker. It’s a great weeknight meal that feels like a special occasion!
Ingredients
Scale
- 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
Instructions
- Sauté the Vegetables:
In a large skillet over medium-high heat, melt the butter. Add the chopped onion and season lightly with salt. Cook for about 5 minutes, until the onion is softened and translucent. Add the celery and garlic, and sauté for an additional 2 minutes until softened and fragrant. Be careful not to burn the garlic. Scrape the sautéed vegetables into the slow cooker. - Add Chicken and Liquids:
Place the chicken thighs into the slow cooker on top of the vegetables. Add the chicken stock, white wine, lemon juice, red pepper flakes, 1 teaspoon of salt, and a generous amount of black pepper. Stir to combine. Cover the slow cooker and cook on low for 4 hours. (You can keep the dish on the warm setting for several hours if needed.) - 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 and continue cooking on low for about 15-20 minutes until the spinach is heated through. - Add Cream Cheese and Dill:
Stir in the cream cheese and chopped dill. Mix until the cream cheese has fully melted and combined with the stew. Use the back of a spoon to gently break up the chicken thighs into bite-sized pieces. - Serve:
Taste the stew and adjust the seasoning with more salt and black pepper if needed. Serve the stew in bowls, topped with sliced scallions and grated Parmesan cheese. Optionally, serve with pita or tortilla chips for dipping. Enjoy your creamy, flavorful, and comforting Spinach-Artichoke Chicken Stew!
Notes
- You can substitute chicken breasts for thighs, but thighs tend to stay more tender and juicy in the slow cooker.
- If you prefer a spicier stew, increase the red pepper flakes or add a chopped jalapeño when sautéing the vegetables.
- For a dairy-free version, replace the cream cheese with a dairy-free cream cheese or cashew cream, and skip the Parmesan topping.
- Leftovers are even better the next day, as the flavors continue to develop.
- This stew is naturally gluten-free.
- Prep Time: 20 minutes
- Cook Time: 4 hour
- Category: main course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 380
- Sugar: 8g
- Sodium: 710mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg