Slow Cooker Spinach-Artichoke Chicken Stew
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.
- Serves: 4 persons
- 2tablespoons unsalted butter
- 1large yellow or red onion, finely chopped
- Kosher salt and black pepper
- 3celery stalks, chopped
- 8garlic cloves, smashed and chopped
- 2to 2 1/4 pounds boneless, skinless chicken thighs
- 1cup chicken stock
- ½cup white wine
- ½lemon, juiced (about 1 1/2 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
- 4to 6 scallions, thinly sliced, for topping
- Grated Parmesan cheese, for topping
Step 1In 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.
Step 2Add 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.
Step 3About 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.)
Step 4Add the cream cheese and dill, and stir until the cream cheese melts.
Step 5Using 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.