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
Scale
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.
