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
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
- 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
