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:

1. 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.
2. 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.
3. 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.
4. Incorporate the Cream Cheese and Herbs:
   Stir in the cream cheese and fresh dill, mixing until the cheese melts and blends into the stew.
5. 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