Slow Cooker Spinach-Artichoke Chicken Stew

By Sarah DiGregorio

Published Jan. 13, 2021

Slow Cooker Spinach-Artichoke Chicken Stew
Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.
Total Time
4½ hours
Rating
4(3,774)
Comments
Read comments

This creamy braised chicken stew is inspired by spinach-artichoke dip. It is comfort food to be sure, but white wine, marinated artichokes and fresh dill keep it from veering too rich. Serve it with pita or tortilla chips if you’d like to keep with the theme. If you don’t have time to sauté the vegetables, skip to Step 2, and add the butter, onion, celery and garlic, directly to the slow cooker. You can also prepare a stovetop version of this recipe in just under one hour.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 to 6 servings
  • 2tablespoons unsalted butter
  • 1large yellow or red onion, finely chopped
  • Kosher salt and black pepper
  • 3celery stalks, chopped
  • 8garlic cloves, smashed and chopped
  • 2 to 2¼pounds boneless, skinless chicken thighs
  • 1cup chicken stock
  • ½cup white wine
  • ½lemon, juiced (about 1½ tablespoons)
  • 1teaspoon red-pepper flakes
  • 1(10-ounce) package frozen cut spinach
  • 1(12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
  • ½cup cream cheese (about 4 ounces)
  • ½cup finely chopped fresh dill
  • 4 to 6scallions, thinly sliced, for topping
  • Grated Parmesan cheese, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

412 calories; 23 grams fat; 8 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 38 grams protein; 953 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a large (12-inch) skillet over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and garlic and stir until softened and fragrant, adjusting the heat as necessary to avoid scorching, about 2 minutes. Scrape the mixture into a 6- to 8-quart slow cooker.

  2. Step 2

    Add the chicken thighs, stock, wine and lemon juice to the slow cooker. Season with the red-pepper flakes, 1 teaspoon salt and a generous amount of black pepper; mix well to combine. Cover and cook on low for 4 hours. At this point, the dish can hold on the warm setting for several hours.

  3. Step 3

    About 20 minutes before you are ready to eat, add the frozen spinach and the artichoke hearts to the slow cooker. Cook on low until the spinach is hot and can be stirred into the stew. (For spinach that comes frozen in a block, this can take 15 to 20 minutes; frozen cut spinach in a bag takes less time to defrost and cook.)

  4. Step 4

    Add the cream cheese and dill, and stir until the cream cheese melts.

  5. Step 5

    Using the back of a spoon, press the chicken against the side of the pot to break it up into pieces. Taste and add more salt and black pepper, if necessary. Divide the stew among bowls and top with scallions and Parmesan.

Ratings

4 out of 5
3,774 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Mary J

I don’t own a slow cooker. Can this be made in a Dutch oven and cooked on very low gas heat for 4 hours or would I need to cook longer? Also, we don’t like chicken thighs...can I use bone in chicken breasts?

Deborah

Note I found my slow cooker works to saute vegetables by starting with high setting and add in a bit of oil, the onion, garlic, celery and let it cook for an hour. Then follow the recipe the rest of the way with the slow cooker. One pot!

DJ

I'd skip the cream cheese and use something like manchango or maybe nutty flavor of the parmigiano reggiano that would add a bit of a nuttier taste than parmesa. If you don't have artichokes capers would be a tasty substitute. Also I'd use fresh spinach instead of frozen.

Lisa

Great recipe. Easy and everyone loves it. I usually omit the celery. I substitute labne for the cream cheese - texturally richer and lighter in consistency.

MGB

Can you freeze the leftovers?

Jaimee

WOW. This was one of the first crockpot dishes I've made that my husband and I didn't have leftovers to freeze. It took us a few days but this was SO delicious. I tweaked a few things: 1/4 cup of cream cheese,1/4 cup of oat milk, and thyme instead of dill. HELPFUL note! My crockpot only has 4 settings... 4 or 6 hour HIGH, 8 or 10 LOW. I called my grandma for advice and I ended up doing 4 hours on high and kept the bone in on my chicken thighs. Chicken melted right off. It was magic.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.