If you’re craving comfort food that feels both indulgent and wholesome, let me introduce you to a gem: the Slow Cooker Spinach-Artichoke Chicken Stew Recipe. This dish blends tender chicken thighs with vibrant spinach, tangy marinated artichokes, and creamy cheese in a luscious, savory broth that’s bursting with flavor. It’s the kind of stew that warms you from the inside out, perfect for cozy dinners or when you want a hands-off meal with impressive results. Trust me, once you try this recipe, it will become a go-to favorite that you’ll want to share with everyone you love.
Ingredients You’ll Need
What’s wonderful about this Slow Cooker Spinach-Artichoke Chicken Stew Recipe is how the ingredients come together with such ease yet deliver incredible depth of flavor. Each item is carefully chosen to contribute texture, aroma, and richness that create a truly memorable stew experience.
- Unsalted butter: Adds a silky richness that forms the stew’s flavor base.
- Yellow or red onion: Brings sweetness and a subtle bite when finely chopped and sautéed.
- Kosher salt and black pepper: Essential seasonings that elevate all the other flavors.
- Celery stalks: Offers a mild crunch and earthy freshness to balance the creamy elements.
- Garlic cloves: Provides a robust aromatic punch to build depth.
- Boneless, skinless chicken thighs: Perfectly tender meat that stays juicy during slow cooking.
- Chicken stock: The savory liquid that forms the hearty base of the stew.
- White wine: Adds brightness and complexity that lifts the stew’s flavor.
- Lemon juice: Gives a zesty tang to cut through the richness.
- Red pepper flakes: A hint of heat that sparks the palate without overpowering.
- Frozen cut spinach: Brings vibrant green color and a mild, fresh flavor.
- Marinated artichoke hearts: Adds tangy, tender bites that complement the creamy texture.
- Cream cheese: Melts into the stew for a luscious, velvety consistency.
- Fresh dill: Infuses a fragrant, herbaceous lift to every spoonful.
- Scallions: A fresh, crunchy topping that adds a mild onion flavor and color contrast.
- Grated Parmesan cheese: Provides nutty, savory sharpness as a delightful finishing touch.
How to Make Slow Cooker Spinach-Artichoke Chicken Stew Recipe
Step 1: Prep and Sauté Aromatics
Start by melting the unsalted butter in a skillet over medium heat. Toss in your finely chopped onion and celery, cooking until they soften and develop a fragrant sweetness—this usually takes about 5 to 7 minutes. Then add the smashed and chopped garlic, stirring everything together for an additional minute to release its aroma. This step forms the flavorful foundation for your stew and is well worth the little extra attention.
Step 2: Layer Ingredients in the Slow Cooker
Place your boneless, skinless chicken thighs at the bottom of the slow cooker. On top of the chicken, layer the sautéed onion, celery, and garlic mixture. Sprinkle kosher salt, black pepper, and red pepper flakes over everything to season it beautifully. Then pour in the chicken stock, white wine, and fresh lemon juice, making sure the liquid surrounds the chicken and veggies evenly. This ensures the chicken will stay moist and absorb all the wonderful flavors as they meld together.
Step 3: Add Spinach and Artichokes
Next, carefully fold in the frozen cut spinach and chopped marinated artichoke hearts. These ingredients bring a fresh, vibrant dimension to the stew and contrast nicely with the creamy base that comes later. Give the mixture a gentle stir, trying not to disrupt the chicken too much, because it will become melt-in-your-mouth tender after cooking.
Step 4: Slow Cook and Finish with Cream Cheese and Dill
Cover your slow cooker and set it on low for 4 hours. This slow, steady cooking is what transforms the stew into a rich, hearty meal that tastes like it simmered all day. About 30 minutes before serving, stir in the cream cheese and freshly chopped dill. The cream cheese will melt beautifully into the broth, making it delectably rich, while the dill adds bright herbal notes that keep the flavors balanced and fresh.
How to Serve Slow Cooker Spinach-Artichoke Chicken Stew Recipe
Garnishes
For the best presentation and final flavor boost, sprinkle thinly sliced scallions over the top just before serving, along with a generous grating of Parmesan cheese. The scallions add a crisp, fresh bite, while the Parmesan introduces a satisfying umami kick that ties all the ingredients together.
Side Dishes
This stew shines on its own but pairs wonderfully with crusty bread to soak up every creamy drop. You could also serve it alongside a simple green salad or roasted vegetables to add extra variety and color to your meal.
Creative Ways to Present
For a special touch, serve the stew in rustic ceramic bowls and drizzle a little extra virgin olive oil or a squeeze of fresh lemon over each portion. You can also garnish with a few whole artichoke hearts or a sprig of fresh dill to make each serving feel like an elegant feast perfect for guests or a cozy night in.
Make Ahead and Storage
Storing Leftovers
Your Slow Cooker Spinach-Artichoke Chicken Stew Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers an even more enticing treat.
Freezing
If you want to save some for later, freeze the stew in portion-sized containers. It freezes well for up to 2 months. Just be sure to leave some room at the top for expansion, and thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the stew gently on the stovetop over low heat or in the microwave, stirring occasionally to ensure even heating. If the stew thickens up too much after refrigeration, add a splash of chicken stock or water to restore that perfect comforting consistency.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs remain juicier and more forgiving during slow cooking, you can substitute boneless, skinless chicken breasts if preferred. Just keep in mind they may cook a little faster and can dry out if overcooked.
Do I have to use marinated artichoke hearts?
Marinated artichokes add a wonderful tang and complexity to the stew, but if you can’t find them, plain canned or frozen artichokes with a splash of lemon juice will work fine. You might want to adjust seasoning slightly to keep that bright note.
Is this stew spicy? Can I adjust the heat?
This recipe includes red pepper flakes for a mild, pleasant warmth. To make it milder, simply reduce or omit the red pepper flakes. On the flip side, add more if you like a spicier kick!
Can I make this recipe in an Instant Pot?
Definitely! You can use the sauté function to cook the aromatics, then add all ingredients and pressure cook on high for about 15 minutes. Let the pressure release naturally for best texture before stirring in cream cheese and dill.
What can I use instead of cream cheese?
If you prefer a lighter option or are avoiding dairy, softened Greek yogurt or a silken tofu puree can provide creaminess, though the flavor will be different. Cream cheese lends a distinct richness that really rounds out the stew beautifully.
Final Thoughts
Give this Slow Cooker Spinach-Artichoke Chicken Stew Recipe a try the next time you want a meal that feels like a comforting hug, filled with fresh herbs, creamy textures, and bold flavors. It’s a recipe designed to make dinner effortless while delivering a dish that everyone will rave about. You’ll love how simple ingredients and slow cooking come together to create something truly special.
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Slow Cooker Spinach-Artichoke Chicken Stew Recipe
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Spinach-Artichoke Chicken Stew is a creamy, comforting dish packed with tender chicken thighs, flavorful vegetables, and the classic combination of spinach and artichoke. Slow-cooked to perfection, it’s an ideal meal for busy days, delivering hearty flavors with minimal hands-on time.
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
- 2 to 2¼ pounds boneless, skinless chicken thighs
Liquids & Flavorings
- 1 cup chicken stock
- ½ cup white wine
- Juice of ½ lemon (about 1½ tablespoons)
- 1 teaspoon red pepper flakes
Vegetables & 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)
- ½ cup finely chopped fresh dill
Toppings
- 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 and add the finely chopped onion, celery, and smashed garlic. Season with kosher salt and black pepper and sauté until the onion is translucent and fragrant, about 5-7 minutes. Then transfer this mixture to the slow cooker.
- Layer the Chicken: Place the boneless, skinless chicken thighs on top of the sautéed vegetables in the slow cooker. Season the chicken with additional salt, pepper, and red pepper flakes for a bit of spice.
- Add Liquids and Flavorings: Pour the chicken stock and white wine over the chicken. Add the lemon juice to brighten the flavors. Cover the slow cooker and set to cook on low for about 4 hours, or until the chicken is tender and cooked through.
- Incorporate Spinach and Artichokes: About 30 minutes before the cooking time ends, add the frozen cut spinach and chopped marinated artichoke hearts to the slow cooker. Stir gently to combine and allow the flavors to meld.
- Finish with Cream Cheese and Herbs: Once the chicken is fully cooked and the vegetables are tender, stir in the cream cheese until it melts and creates a creamy stew. Mix in the finely chopped fresh dill for added freshness and aroma. Adjust salt and pepper to taste.
- Serve and Garnish: Ladle the stew into bowls and top with thinly sliced scallions and a generous sprinkle of grated Parmesan cheese. Serve hot and enjoy the rich, savory flavors.
Notes
- For best results, use boneless, skinless chicken thighs for tender and juicy meat.
- If you prefer a thicker stew, cook uncovered for the last 30 minutes to reduce excess liquid.
- Substitute white wine with additional chicken stock if preferred or for non-alcoholic versions.
- Fresh spinach can be used instead of frozen; just add it later in the cooking process to avoid overcooking.
- This stew pairs well with crusty bread or over cooked rice for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
