Slow Cooker Spinach-Artichoke Chicken Stew
Love spinach-artichoke dip? Wait till you taste this creamy Spinach-Artichoke Chicken Stew!
Just toss everything into the slow cooker, let the magic happen—it turns into tender chicken swimming in an outrageously delicious sauce inspired by everyone’s favorite dip.
Your family will adore this easy comfort-food dinner, and you’ll love how simple it was to put together. Perfect for busy weekdays or lazy weekends!
For the Chicken Stew
- Chicken Thighs – I use boneless, skinless chicken thighs for extra tenderness, but chicken breast works well too.
- Butter – for sautéing and adding richness to the stew.
- Onion, Celery, and Garlic – the aromatic veggies that create depth and flavor—don’t skip these!
- Chicken Stock – adds savory flavor and keeps the stew moist.
- White Wine – gives the stew a subtle tang and balances out the richness.
- Lemon Juice – brightens the stew with just a hint of fresh citrus.
- Red Pepper Flakes – provides gentle warmth without overpowering heat.
For the Creamy Spinach-Artichoke Mixture
- Frozen Spinach – conveniently adds greens, texture, and nutritional punch.
- Marinated Artichoke Hearts – tangy, flavorful, and inspired by your favorite dip.
- Cream Cheese – creates a velvety, creamy sauce you’ll want to spoon up until every last drop is gone!
- Fresh Dill – adds freshness and lifts the stew’s creamy richness.
- Scallions & Parmesan – sprinkled on top for extra flavor and the perfect finishing touch.
Slow Cooker Spinach-Artichoke Chicken Stew
Ingredients
- 2 tbsp 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 lbs boneless, skinless chicken thighs
- 1 cup chicken stock
- ½ cup white grape juice
- 1 tsp white vinegar
- Juice of ½ lemon (about 1½ tbsp)
- 1 tsp red pepper flakes
- 1 package (10 oz) frozen cut spinach
- 1 jar (12 oz) marinated artichoke hearts, drained (about 1 heaping cup)
- ½ cup cream cheese (about 4 oz)
- ½ cup fresh dill, finely chopped
- 4 to 6 scallions, thinly sliced, for topping
- Grated Parmesan cheese, for topping
Instructions
- Sauté Vegetables: In a large skillet over medium-high heat, melt the butter. Add the chopped onion, season lightly with salt, and cook, stirring occasionally, for about 5 minutes until softened. Add the celery and garlic, and continue to cook for another 2 minutes until fragrant. Transfer the mixture to a 6- to 8-quart slow cooker.
- Cook Chicken:Add the chicken thighs, chicken stock, white grape juice + white vinegar, and lemon juice into the slow cooker. Season with red pepper flakes, 1 teaspoon salt, and a generous amount of black pepper. Stir to combine, cover, and cook on low for 4 hours. The stew can be kept on the warm setting for several hours if needed.
- Add Spinach & Artichokes: About 20 minutes before serving, add the frozen spinach and marinated artichoke hearts to the slow cooker. Let them cook on low until the spinach is heated through and fully incorporated into the stew (about 15-20 minutes for frozen spinach blocks, less time for pre-chopped spinach).
- Finish Stew: Stir in the cream cheese and chopped dill. Continue stirring until the cream cheese fully melts into the stew.
- Shred Chicken: Use the back of a spoon to break the chicken apart into pieces. Taste and adjust the seasoning with more salt and black pepper if desired.
- Serve: Ladle the stew into bowls and garnish with sliced scallions and grated Parmesan.
1. Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach works just as well—just sauté it first to remove excess moisture. If you’re in a hurry, toss it in during the last few minutes of cooking and let it wilt straight in the stew.
2. Do I really need to sauté the veggies first?
Technically, no—but it makes a difference! Cooking the onion, celery, and garlic first brings out extra flavor. But if you’re short on time, just throw everything into the slow cooker and let it do the work!
3. Can I swap chicken thighs for chicken breasts?
Yep! Chicken breasts will work, but they’re leaner and might not be as tender. If using breasts, try shredding them slightly at the end to soak up more of the creamy sauce!
4. Can I freeze leftovers?
You bet! Let the stew cool completely, then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop or in the microwave.
5. What should I serve with this?
Go all out with crusty bread, rice, or buttery mashed potatoes to soak up all that creamy goodness. Feeling low-carb? Try cauliflower rice or a simple side salad!
