Slow Cooker Spinach-Artichoke Chicken Stew
Imagine that creamy, cheesy goodness turned into a hearty, slow-cooked chicken stew.
This comforting dish combines tender chicken, artichokes, and vibrant spinach,
with the richness of cream cheese and a hint of fresh dill to keep it balanced and flavorful.
Perfect for a cozy night in, this stew is as satisfying as it is easy to make.
Serve it with your favorite dippers or crusty bread for a complete meal!
For the Chicken Stew:
- Chicken Thighs – Boneless, skinless thighs for tenderness and rich flavor.
- Butter – Adds richness while sautéing the vegetables.
- Onion – A large yellow or red onion, finely chopped, to enhance sweetness and depth.
- Celery – For subtle crunch and flavor balance.
- Garlic – Eight cloves, minced for aromatic depth.
- Chicken Stock – Provides a savory liquid base for the stew.
- Lemon Juice – A splash of citrus to elevate flavors.
- Red Pepper Flakes – A mild heat to balance the richness.
For the Vegetables and Creamy Finish:
- Frozen Cut Spinach – A convenient way to add greens to the stew.
- Marinated Artichoke Hearts – Drained and chopped for a tangy touch.
- Cream Cheese – Adds a creamy, velvety texture to the stew.
- Fresh Dill – Finely chopped for a fresh, herby flavor.
- Scallions – Thinly sliced for garnish and a mild onion flavor.
- Parmesan Cheese – Sprinkled on top for a salty, umami finish.
Slow Cooker Spinach-Artichoke Chicken Stew
Notes
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, minced
- 2 to 2 1/4 pounds boneless, skinless chicken thighs
- 1 cup chicken stock
- 1/4 cup white grape juice + 1/4 cup lemon juice
- 1/2 lemon, juiced (about 1 1/2 tablespoons)
- 1 teaspoon red pepper flakes
- 1 (10-ounce) package frozen cut spinach
- 1 (12-ounce) jar marinated artichoke hearts, drained and roughly chopped
- 1/2 cup cream cheese (about 4 ounces)
- 1/2 cup fresh dill, finely chopped
- 4 to 6 scallions, thinly sliced, for garnish
- Grated Parmesan cheese, for serving
Instructions:
- Sauté the Aromatics (Optional):
In a large skillet over medium-high heat, melt the butter.
Add the onion, season lightly with salt, and cook until softened, about 5 minutes.
Stir in the celery and garlic, cooking for another 2 minutes until fragrant.
Transfer the mixture to a 6- to 8-quart slow cooker. - Slow Cook the Chicken:
Add the chicken thighs, chicken stock, the mixture of 1/4 cup white grape juice + 1/4 cup lemon juice, the rest of lemon juice, red pepper flakes, 1 teaspoon salt, and a generous amount of black pepper to the slow cooker.
Stir to combine, cover, and cook on low for 4 hours.
The stew can remain on the warm setting for several additional hours if needed. - Add Vegetables:
About 20 minutes before serving, add the frozen spinach and drained artichoke hearts.
Stir to combine and cook on low until the spinach is fully heated through. - Incorporate the Cream Cheese and Herbs:
Stir in the cream cheese and fresh dill, mixing until the cheese melts and blends into the stew. - Shred the Chicken and Serve:
Using the back of a spoon, gently press the chicken to break it into smaller pieces.
Adjust seasoning with additional salt and black pepper if needed.
Serve warm, garnished with scallions and Parmesan cheese.
Nutrition
Calories: 412 kcal | Carbohydrates: 14g | Protein: 38g | Fat: 23g | Saturated Fat: 8g
Cholesterol: 120mg | Sodium: 953mg | Potassium: 512mg | Fiber: 4g | Sugar: 4g
Vitamin A: 277 IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 3mg
1. Can I skip sautéing the vegetables?
Yes! You can skip the sautéing step and add the butter, onion, celery, and garlic directly to the slow cooker. The stew will still turn out delicious!
2. Can I use chicken breasts instead of thighs?
Absolutely! You can substitute chicken breasts for thighs. Just be mindful that breasts tend to dry out more easily, so check for tenderness during cooking.
3. Can I make this stew ahead of time?
Yes! You can prepare it the night before by assembling all the ingredients in the slow cooker insert, covering it, and refrigerating overnight. In the morning, just pop it into the slow cooker and cook as directed.
4. Can I use fresh spinach instead of frozen?
Yes! Fresh spinach works well. Use about 4 cups of fresh spinach to replace a 10-ounce package of frozen spinach. Just cook it down before adding it to the stew.
5. Can I freeze the stew for later?
Yes! After cooking, let the stew cool completely, then store it in an airtight container in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove or in the microwave.
