Slow Cooker Spinach-Artichoke Chicken Stew Recipe
Prepare to fall in love at dinnertime with this unforgettable Slow Cooker Spinach-Artichoke Chicken Stew! Velvety and packed with the cozy flavors of a classic spinach-artichoke dip, this stew brings together tender chicken, earthy greens, briny artichokes, and a creamy, cheesy broth for a meal that’s as comforting as a hug. Whether served over rice, pasta, or with some crusty bread, it’s a dish that warms you from the inside out and invites everyone to gather around the table. There’s nothing quite like coming home to a slow cooker full of this savory, creamy goodness!
Ingredients You’ll Need
One of the joys of making Slow Cooker Spinach-Artichoke Chicken Stew is just how straightforward the ingredient list is. Each element plays a starring role: contributing creaminess, tang, heartiness, and those signature pops of color and flavor that make every bite irresistible.
- Chicken breasts or thighs: Choose your favorite cut—they become ultra-tender after slow cooking and practically melt in your mouth.
- Canned artichoke hearts: Their tangy flavor pairs perfectly with the creamy base, and chopping them helps distribute them evenly throughout the stew.
- Baby spinach: Roughly chopped, these leafy greens wilt beautifully and add color and nutrients.
- Onion: Diced onion creates a savory foundation and adds subtle sweetness as it cooks down.
- Garlic: Fresh minced garlic infuses the stew with its trademark aroma and depth—don’t skip it!
- Cream cheese: Cubing it helps it melt evenly, resulting in that luscious, creamy texture we all crave.
- Grated Parmesan: Adds a nutty, salty bite and gives the stew an extra layer of richness.
- Dried basil: Just a touch brings gentle herbal notes that round out the flavors.
- Salt and black pepper: The essentials for seasoning—taste as you go to get it just right.
- Red pepper flakes (optional): For those who love a hint of heat, a shake or two elevates the warmth.
- Chicken broth: The liquid gold that brings everything together and keeps the stew perfectly saucy.
- Heavy cream: Stirred in at the end for the creamiest finish. If you prefer it lighter, you can skip or swap for a lower-fat milk, but it’s such a treat!
How to Make Slow Cooker Spinach-Artichoke Chicken Stew
Step 1: Layer and Combine
Let’s get your slow cooker working its magic! Start by adding the chicken, chopped artichoke hearts, spinach, diced onion, and minced garlic directly into the slow cooker bowl. Scatter the cubes of cream cheese and sprinkle the Parmesan on top, then add the dried basil, salt, black pepper, and optional red pepper flakes. Finally, pour in the chicken broth and give everything a gentle stir—the ingredients don’t need to be perfectly mixed at this stage, just make sure everything is fairly distributed.
Step 2: Let the Slow Cooker Work
Pop the lid on and set your slow cooker to low for 5–6 hours, or on high for 2 ½–3 hours. As the hours tick by, the chicken will become melt-in-your-mouth tender, the spinach will wilt, and the cream cheese will blend into a dreamy sauce. There’s nothing better than the house filling with the aroma of Slow Cooker Spinach-Artichoke Chicken Stew as it bubbles away!
Step 3: Shred and Return the Chicken
When the chicken is cooked through and fork-tender, carefully remove it from the slow cooker and shred it using two forks (tongs work in a pinch, too). Slide all that juicy, shredded chicken right back into the pot, where it will soak up all those rich flavors.
Step 4: Stir in the Cream
For the final flourish, add the heavy cream and stir it all together. Let the stew cook on low for an additional 10–15 minutes, just until the cream is fully incorporated and everything is piping hot and extra luscious. Taste, season with a final pinch of salt and pepper if needed, and get ready to serve!
How to Serve Slow Cooker Spinach-Artichoke Chicken Stew
Garnishes
A handful of fresh chopped parsley, extra Parmesan, or even a sprinkle of crispy fried onions can elevate your Slow Cooker Spinach-Artichoke Chicken Stew from delicious to absolutely memorable. Try a dusting of black pepper or a drizzle of good olive oil for an elegant finishing touch.
Side Dishes
This creamy stew begs for a hearty companion! Serve it ladled over warm rice or creamy mashed potatoes to soak up every drop of sauce. It’s also fantastic alongside a big piece of crusty bread or over cooked noodles—anything to help scoop up the creamy goodness.
Creative Ways to Present
For a fun spin, spoon your Slow Cooker Spinach-Artichoke Chicken Stew into individual bread bowls or serve as a “sauce” over roasted spaghetti squash for a lighter twist. It’s even a winner poured over baked potatoes or spooned into ramekins topped with puff pastry for an easy chicken pot pie feel!
Make Ahead and Storage
Storing Leftovers
One of the best qualities of Slow Cooker Spinach-Artichoke Chicken Stew is how well it keeps! Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. The flavors meld even more overnight, making leftovers irresistibly delicious.
Freezing
To freeze, let the stew cool completely before transferring to freezer-safe containers or zip-top bags (leave a little space for expansion). It keeps well for up to 3 months. Thaw in the fridge overnight before reheating, and note that the texture stays pretty creamy thanks to the cheese and cream.
Reheating
Gently reheat on the stovetop over low heat or pop it in the microwave, stirring occasionally to ensure a smooth, creamy texture. If the stew thickens as it sits, just add a splash of chicken broth or cream to loosen it up to your preferred consistency.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thaw and squeeze out as much moisture as possible before adding frozen spinach to keep your Slow Cooker Spinach-Artichoke Chicken Stew from getting watery. It’s a great shortcut, especially if you’re short on time.
What type Main Course
Canned artichoke hearts in water or brine work beautifully—just be sure to drain and chop them before adding. Avoid using marinated artichokes, as their strong flavors can throw off the delicate balance of the stew.
Can I make it lighter?
Of course! Use reduced-fat cream cheese or skip the heavy cream altogether for a lighter version. The stew will still be creamy and satisfying, but with fewer calories and less fat.
Is Slow Cooker Spinach-Artichoke Chicken Stew gluten-free?
Yes, this recipe is naturally gluten-free! Just double-check all labels to confirm your specific ingredients are safe, and serve with gluten-free bread or sides if needed.
Can I double the recipe?
You can! Just make sure your slow cooker has enough capacity—don’t fill it more than two-thirds full. You may need to add a bit of extra cooking time and give the stew an occasional stir to ensure even cooking.
Final Thoughts
There’s nothing quite as comforting as a big bowl of Slow Cooker Spinach-Artichoke Chicken Stew—each spoonful is creamy, hearty, and absolutely brimming with flavor. Whether you’re meal prepping, feeding a crowd, or simply craving something cozy, this stew fits the bill. I encourage you to give it a try this week; your taste buds (and your family!) will thank you.
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Slow Cooker Spinach-Artichoke Chicken Stew Recipe
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy and flavorful Slow Cooker Spinach-Artichoke Chicken Stew, a comforting dish that is perfect for busy weeknights.
Ingredients
Chicken Stew:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 (14 oz) can artichoke hearts, drained and chopped
- 3 cups baby spinach, roughly chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (8 oz) block cream cheese, cubed
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup chicken broth
- 1/2 cup heavy cream (added at the end)
Instructions
- Prepare Ingredients: Combine chicken, artichoke hearts, spinach, onion, garlic, cream cheese, Parmesan, basil, salt, pepper, red pepper flakes, and chicken broth in the slow cooker.
- Cook: Cover and cook on low for 5–6 hours or high for 2 ½–3 hours until chicken is tender. Shred chicken, return to slow cooker, add heavy cream, and cook for additional 10–15 minutes.
- Adjust Seasoning and Serve: Taste and adjust seasoning. Serve hot alone or with sides.
Notes
- This stew thickens as it cools and makes great leftovers.
- For a lighter version, use reduced-fat cream cheese and skip the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
