Slow Cooker Spinach-Artichoke Chicken Stew
Indulge in the cozy flavors of this Slow Cooker Spinach-Artichoke Chicken Stew, a luscious blend of creamy textures and bright accents. Inspired by the classic dip, this recipe transforms it into a comforting main dish that’s simply irresistible.
Fresh dill and marinated artichokes elevate the richness of this dish, while white wine and a touch of lemon add refreshing depth. Perfect for weeknights or gatherings, it pairs beautifully with pita or tortilla chips for dipping.
With its hands-off slow cooker method and flexible stovetop option, this recipe suits any schedule. Dive into a meal that promises warmth, flavor, and satisfaction in every bite.
Slow Cooker Spinach-Artichoke Chicken Stew Ingredients
- Chicken Thighs: The heart of this stew, tender and juicy, perfectly absorbing the rich flavors of the broth.
- Marinated Artichoke Hearts: Briny and tangy, these bring a delightful sharpness that balances the creamy base.
- Frozen Spinach: Earthy and vibrant, it adds both color and a wholesome touch to the dish.
- Cream Cheese: The silky element that gives the stew its luxurious, creamy texture.
- Fresh Dill: A burst of herbaceous freshness that elevates the stew’s flavor profile.
- White Wine: Adds depth and a subtle acidity, making every bite nuanced and refined.
Slow Cooker Spinach-Artichoke Chicken Stew
This creamy stew, inspired by the flavors of spinach-artichoke dip, is a heartwarming dish perfect for any season. With its tender chicken thighs, tangy artichoke hearts, and a rich, herb-infused broth, this recipe is a guaranteed crowd-pleaser. Below are some helpful tips, pairing ideas, and answers to common questions to make your cooking experience effortless and rewarding.
Recipe Tips
- Choose High-Quality Ingredients: Opt for boneless, skinless chicken thighs for a tender and flavorful result. Use fresh dill and high-quality marinated artichoke hearts to elevate the dish’s overall flavor. These small details make a big difference.
- Maximize Flavor with Sautéing: While it’s tempting to skip sautéing the vegetables, this step deepens the stew’s flavor by caramelizing the onions and garlic. If time is short, you can add the ingredients directly, but sautéing is worth the effort.
- Control the Creaminess: If you prefer a slightly lighter texture, reduce the cream cheese or swap half with Greek yogurt. For an extra luxurious consistency, whisk the cream cheese with a little warm broth before adding it to the slow cooker.
What to Serve with Slow Cooker Spinach-Artichoke Chicken Stew
- Crusty Bread: A warm, crusty baguette or sourdough loaf is perfect for soaking up the rich broth and creamy stew. The crisp exterior contrasts beautifully with the stew’s velvety texture.
- Pita Chips or Tortilla Chips: Lean into the dip-inspired flavors by serving the stew with sturdy chips. They double as edible scoops and add a delightful crunch to each bite.
- Light Green Salad: A crisp salad with mixed greens, cucumber, and a lemon vinaigrette balances the stew’s richness and adds a refreshing element to the meal.
Frequently Asked Questions (FAQ)
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be substituted, but they may be less tender than thighs. To avoid dryness, reduce the cooking time slightly.
2. What’s a good substitute for white wine?
You can replace white wine with chicken broth for a non-alcoholic option. Add a splash of white vinegar or lemon juice to mimic the wine’s acidity.
3. Can I make this recipe dairy-free?
Absolutely! Replace the cream cheese with a dairy-free alternative, like cashew cream or coconut cream, for a similar creamy consistency.
4. How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth if needed to loosen the stew.
Enjoy crafting this delicious stew and savoring every comforting bite!
Slow Cooker Spinach-Artichoke Chicken Stew
Ingredients
- Chicken Thighs: Boneless and skinless providing tender and flavorful protein.
- Frozen Spinach: Adds a wholesome earthy touch to the dish.
- Marinated Artichoke Hearts: Infuse tanginess and depth.
- Cream Cheese: Contributes to the stew’s luxurious creamy consistency.
- Yellow or Red Onion: Finely chopped for a savory foundation.
- Garlic Cloves: Chopped and fragrant enhancing overall flavor.
- Celery Stalks: Adds a subtle crunch and depth.
- Chicken Stock: Forms the savory base of the broth.
- White Wine: Imparts a refined acidic undertone.
- Lemon Juice: Brightens the flavor profile.
- Unsalted Butter: A rich starting point for sautéing vegetables.
- Red Pepper Flakes: Brings a gentle heat to the dish.
- Fresh Dill: Complements the creamy base with its herbaceous note.
- Scallions and Parmesan Cheese: For garnishing adding freshness and savory richness.
- Kosher Salt and Black Pepper: To season and enhance flavors.
Instructions
- Sauté the Vegetables
- In a large skillet over medium-high heat, melt the butter. Add the chopped onion and lightly season with salt. Cook until softened and translucent, approximately 5 minutes. Stir in the celery and garlic, cooking until aromatic and tender, about 2 minutes. Transfer the mixture to a slow cooker (6- to 8-quart capacity).
- Prepare the Chicken and Broth
- Place the chicken thighs in the slow cooker, followed by the chicken stock, white wine, and lemon juice. Season with red pepper flakes, a teaspoon of salt, and a generous amount of black pepper. Stir to combine, then cover and cook on low for 4 hours.
- Add Spinach and Artichokes
- Roughly 20 minutes before serving, add the frozen spinach and marinated artichoke hearts. Continue cooking on low until the spinach is thoroughly warmed and can be incorporated into the stew. Adjust the timing based on the form of frozen spinach used (blocks may take longer).
- Incorporate Cream Cheese and Herbs
- Stir in the cream cheese and fresh dill, allowing the cream cheese to melt fully and blend into the stew.
- Shred the Chicken and Serve
- Using the back of a spoon or a fork, gently shred the chicken into bite-sized pieces. Taste and adjust seasoning with additional salt and pepper if necessary. Serve the stew in bowls, garnished with thinly sliced scallions and grated Parmesan.
