This creamy chicken stew is inspired by the beloved spinach-artichoke dip. It brings comforting flavors but stays balanced with the freshness of dill, and marinated artichokes. Serve it with pita or tortilla chips for a complete experience.
- 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
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.