If you’re craving something cozy, flavorful, and downright comforting, you have to try this Slow Cooker Spinach-Artichoke Chicken Stew Recipe. This dish brings together tender chicken thighs slow-cooked to perfection with the creamy richness of spinach and artichokes, enriched by fresh herbs and a hint of lemon zest. Every spoonful feels like a warm hug, making it perfect for chilly evenings or when you want a fuss-free meal that tastes special. Trust me, this stew will quickly become a staple in your recipe rotation.
Ingredients You’ll Need
The beauty of this Slow Cooker Spinach-Artichoke Chicken Stew Recipe lies in its simplicity and the way each ingredient plays a crucial role. From the savory depth of sautéed onions to the bright pop of fresh dill, every component works harmoniously to create layers of flavor and a luxurious texture.
- Unsalted butter: Adds rich creaminess and helps soften the aromatics for a flavorful base.
- Large yellow or red onion: Brings sweetness and depth after being finely chopped and sautéed.
- Kosher salt and black pepper: Essential for seasoning every element and enhancing overall taste.
- Celery stalks: Introduce a subtle crunch and earthy undertone to the stew.
- Garlic cloves: Smashing and chopping releases their full aromatic power for a luscious garlic flavor.
- Boneless, skinless chicken thighs: Perfect for slow cooking, staying juicy and tender throughout the process.
- Chicken stock: Provides a savory liquid base that nourishes every ingredient in the stew.
- White wine: Adds acidity and complexity, balancing creamy components beautifully.
- Lemon juice: Injects a refreshing brightness, cutting through the richness.
- Red pepper flakes: Offers a gentle kick of heat to elevate the flavors without overpowering.
- Frozen cut spinach: Brings earthiness and lovely green color, sealing in nutrient goodness.
- Marinated artichoke hearts: Add tanginess and tender bite, enriching the stew’s texture and taste.
- Cream cheese: Creates a silky, creamy body that turns this stew into pure comfort food.
- Fresh dill: Provides an herbaceous lift with subtle anise notes that brighten each spoonful.
- Scallions: Thinly sliced for topping, they add a mild oniony crunch at the end.
- Grated Parmesan cheese: Sprinkled on top, it gives a salty, nutty finish that ties everything together.
How to Make Slow Cooker Spinach-Artichoke Chicken Stew Recipe
Step 1: Preparing the Base
Start by melting the butter in a large skillet over medium heat. Add the finely chopped onion, celery, and garlic and sauté until soft and fragrant, about 5 minutes. This aromatic base is where the rich flavor journey begins, building layers that will deeply infuse the stew.
Step 2: Layering the Slow Cooker
Transfer the sautéed vegetables into your slow cooker, then nestle the chicken thighs on top. Pour in the chicken stock and white wine, then squeeze in fresh lemon juice. Sprinkle red pepper flakes, salt, and freshly ground black pepper. This combination creates a balanced base of savory, bright, and slightly smoky flavors ready to mingle during the slow cooking.
Step 3: Slow Cooking Magic
Set the slow cooker to low and cook for 4 hours, allowing the chicken to become melt-in-your-mouth tender while the liquids reduce into a rich stew. The slow cooking melds the ingredients into an irresistible harmony of taste and texture you’ll adore.
Step 4: Adding Spinach and Artichokes
With about 30 minutes left, stir in the frozen spinach and chopped marinated artichoke hearts. This timing ensures the vegetables maintain some texture and freshness, adding vibrant color and delightful tanginess to the dish.
Step 5: Creamy Finish
Last but not least, fold in the cream cheese and freshly chopped dill. The cream cheese melts into the stew, turning it luxuriously creamy, while the dill adds a burst of herbaceous brightness that elevates the final flavor profile.
How to Serve Slow Cooker Spinach-Artichoke Chicken Stew Recipe
Garnishes
Top each serving with sliced scallions and a generous sprinkle of grated Parmesan cheese. The scallions add a fresh crunch and subtle sharpness, while the Parmesan delivers a salty, nutty contrast that perfectly complements the creamy stew.
Side Dishes
This stew pairs wonderfully with crusty bread for dipping, fluffy mashed potatoes to soak up the sauce, or even a simple green salad for a lighter balance. Each side helps round out your meal with texture and freshness.
Creative Ways to Present
For a fun twist, serve the stew over cooked quinoa or creamy polenta to switch up the base. You can also spoon it into warm bread bowls for a rustic, crowd-pleasing presentation that makes every bite feel extra special.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container refrigerated for up to 3 days. The flavors deepen overnight, making the reheated stew even more gratifying.
Freezing
This Slow Cooker Spinach-Artichoke Chicken Stew Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Rewarm the stew gently on the stovetop over low heat or in the microwave, stirring occasionally. Adding a splash of chicken stock or water helps loosen the stew if it thickened too much in the fridge.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, but thighs stay juicier and more tender during slow cooking, giving the stew a richer texture.
Is it necessary to use cream cheese?
You can substitute cream cheese with sour cream or Greek yogurt stirred in after cooking for a tangier but still creamy finish.
Can I make this in an Instant Pot instead of a slow cooker?
Yes! Use the sauté function for the base, then pressure cook for about 15 minutes, finishing with the spinach, artichokes, cream cheese, and dill.
How spicy is the stew with red pepper flakes?
The red pepper flakes add a mild heat that complements the creamy flavors without being overwhelming. You can always adjust the amount to suit your taste.
Can I use fresh spinach instead of frozen?
Fresh spinach works as well; just add about 5 cups loosely packed fresh spinach during the last 30 minutes of cooking.
Final Thoughts
This Slow Cooker Spinach-Artichoke Chicken Stew Recipe is an absolute gem for anyone craving comfort with vibrant flavor. It’s easy to throw together, and the slow cooker does the heavy lifting to fill your home with irresistible aromas. Give it a try, and I’m sure it’ll become a cherished favorite in your kitchen, perfect for cozy nights and sharing with loved ones.
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Slow Cooker Spinach-Artichoke Chicken Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Spinach-Artichoke Chicken Stew is a creamy, flavorful, and comforting dish perfect for a hearty meal. Tender chicken thighs simmer slowly with spinach, marinated artichoke hearts, and a blend of herbs and spices, finished with cream cheese to create a rich, velvety sauce. Topped with scallions and Parmesan cheese, this stew combines nutritious greens with savory ingredients for an irresistible dinner.
Ingredients
Base 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
Chicken and Liquids
- 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
Vegetables and Dairy
- 1 (10-ounce) package frozen cut spinach
- 1 (12-ounce) jar marinated artichoke hearts, drained and chopped
- ½ cup cream cheese (about 4 ounces)
Herbs and Toppings
- ½ cup finely chopped fresh dill
- 4 to 6 scallions, thinly sliced, for topping
- Grated Parmesan cheese, for topping
Instructions
- Prepare the base: In a skillet over medium heat, melt the unsalted butter. Add the finely chopped onion, chopped celery, and smashed garlic cloves. Sauté until the vegetables are softened and fragrant, about 5-7 minutes. Season with kosher salt and black pepper to taste.
- Assemble in slow cooker: Transfer the sautéed vegetables to the slow cooker. Add the boneless, skinless chicken thighs on top. Pour in the chicken stock, white wine, and freshly squeezed lemon juice. Sprinkle the red pepper flakes evenly over the ingredients.
- Add vegetables and seasoning: Add the frozen cut spinach and drained, chopped marinated artichoke hearts on top of the chicken. Gently stir to slightly combine the ingredients, ensuring the chicken is mostly submerged.
- Slow cook: Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through, and the flavors have melded together.
- Add cream cheese and dill: About 15 minutes before serving, stir in the cream cheese and finely chopped fresh dill until the cream cheese melts and incorporates into the stew, creating a creamy texture.
- Plate and garnish: Serve the stew hot, topped with thinly sliced scallions and a generous sprinkle of grated Parmesan cheese for added savory flavor.
Notes
- You can substitute chicken breasts if preferred, but thighs remain juicier and more flavorful in slow cooking.
- White wine can be replaced with an equal amount of additional chicken stock if avoiding alcohol.
- For a thicker stew, remove the lid in the last 30 minutes of cooking to reduce excess liquid.
- This stew pairs wonderfully with crusty bread or over cooked rice or pasta for a filling meal.
- Adjust red pepper flakes according to your spice preference; omit if you prefer a milder dish.
