I recently tried making this Slow Cooker Spinach-Artichoke Chicken Stew Recipe, and I was blown away by how easy it was to prepare. I love throwing all the ingredients into the slow cooker and letting it do the hard work while I get on with my day.
The stew is creamy, flavorful, and packed with tender chicken and fresh vegetables. Every bite reminded me of classic spinach-artichoke dip in a comforting, hearty stew form.
You can also enjoy similar flavors with the Cod Piccata Recipe. If you’re looking for a simple, cozy, and crowd-pleasing meal, this recipe is perfect.
Ingredients Section
Every ingredient in this stew contributes to the creamy texture and robust flavor. Using fresh and quality items makes a big difference.
- 1½ pounds boneless, skinless chicken breasts – Shreds easily after slow cooking and absorbs flavors well. Chicken thighs can be used for extra richness.
- 3 cups low-sodium chicken broth – Creates a flavorful base while letting you control salt levels. Homemade broth is even better.
- 2 cups canned artichoke hearts, drained and chopped – Provides signature flavor. Avoid marinated artichokes to prevent overpowering the stew.
- 3 cups fresh spinach, chopped – Fresh spinach wilts perfectly; frozen spinach can water down the stew.
- 8 ounces cream cheese, cubed – Adds creamy richness; softening it first ensures smooth melting.
- ½ cup Greek yogurt or sour cream – Adds tanginess and creaminess without overpowering the flavors.
- 1 small onion, diced – Adds natural sweetness and a flavorful base.
- 3 garlic cloves, minced – Fresh garlic gives depth and aroma.
- 1 teaspoon Italian seasoning – Combines herbs for consistent flavor.
- ¾ teaspoon salt – Adjust according to broth and taste.
- ½ teaspoon black pepper – Adds mild heat and balance.
- 2 tablespoons cornstarch mixed with 2 tablespoons water – Helps thicken the stew at the end.
- ½ cup freshly grated mozzarella or Parmesan – Freshly grated melts smoothly and adds a cheesy finish.
- Optional: ¼ teaspoon crushed red pepper flakes – For a gentle kick if desired.
- You can also try seafood variations like Yeoneojang Soy-Marinated Raw Salmon Recipe for a different protein twist.
Note: Serves 5–6 people based on these ingredient quantities.
Variations
This recipe is versatile and can be adapted for different dietary needs and flavor profiles.
- Dairy-free version: Use plant-based cream cheese and skip shredded cheese or use vegan alternatives.
- Extra vegetables: Add mushrooms, zucchini, or bell peppers for more nutrition.
- Protein swap: Use turkey or rotisserie chicken for faster prep.
- Spice boost: Add red pepper flakes or paprika for warmth.
- Flavor enhancer: Stir in sun-dried tomatoes, fresh herbs, or a squeeze of lemon juice for brightness.
Cooking Time
This slow cooker stew is effortless and hands-off once the ingredients are in.
- Prep Time: 15 minutes
- Cooking Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Total Time: Approximately 6½–7½ hours
Equipment You Need
- Slow cooker – Cooks chicken and vegetables slowly, blending flavors beautifully.
- Cutting board – For safely prepping vegetables and chicken.
- Sharp knife – Ensures clean, efficient chopping.
- Mixing bowl – Used for cornstarch slurry and combining cheeses.
- Two forks – Ideal for shredding cooked chicken.
How to Make Slow Cooker Spinach-Artichoke Chicken Stew Recipe?
This stew is simple to make and almost hands-off. Preparing ingredients ahead saves time and ensures even cooking.
Prepare the Ingredients
Chop onions, garlic, spinach, and artichokes, and cube cream cheese so it melts smoothly. Having everything ready makes assembly quick and easy.
Add Ingredients to Slow Cooker
Place chicken, broth, onion, garlic, artichokes, and seasoning into the slow cooker. Layer cream cheese on top so it melts gradually into the stew.
Cook the Stew
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Avoid opening the lid frequently as this slows down cooking.
Shred the Chicken
Once cooked, remove the chicken and shred it using two forks. Return shredded chicken to the pot for even flavor distribution.
Add Spinach and Thicken
Add chopped spinach and cornstarch slurry in the last 20 minutes. Spinach wilts quickly, and the slurry thickens the stew to a creamy consistency.
Finish with Cheese and Serve
Stir in Greek yogurt and shredded cheese, taste, and adjust seasoning as needed. Serve hot for the best flavor and texture.
Additional Tips for Making This Recipe Better
From my experience, a few small adjustments make this stew extra special.
- I sauté onions and garlic first if I have time for richer flavor.
- Using chicken thighs makes the stew juicier and more tender.
- I add spinach at the end to maintain vibrant color.
- I always taste before serving to adjust salt and pepper.
- A splash of lemon juice brightens leftovers beautifully.
How to Serve Slow Cooker Spinach-Artichoke Chicken Stew Recipe?
This stew is hearty enough on its own but pairs well with simple sides. Serve with crusty bread, garlic toast, or over rice for a complete meal. Garnish with fresh parsley, extra Parmesan, or a sprinkle of red pepper flakes for a visually appealing finish. Bowls with a wide rim help keep the heat and presentation intact.
Nutritional Information
Here’s a rough nutritional breakdown per serving.
- Calories: Around 400
- Protein: 35 grams
- Carbohydrates: 15 grams
- Fat: 22 grams
Make Ahead and Storage
This stew stores well and is perfect for meal prep.
Refrigerating
Store in an airtight container for up to 4 days. Flavors often improve overnight.
Freezing
Freeze in airtight containers for up to 2 months. Leave room for expansion as liquids can expand while freezing.
Reheating
Reheat gently on the stove or microwave, stirring occasionally. Add a splash of broth or milk if the stew thickens too much.
Why You’ll Love This Recipe?
This stew is creamy, comforting, and easy to make, making it a family favorite.
- Effortless preparation: Just load the slow cooker and go, making it perfect for busy days.
- Comfort food with nutrition: Tender chicken and vegetables in a creamy, flavorful base.
- Customizable: Easily adjust for dairy-free, low-carb, or veggie-packed versions.
- Great for leftovers: Reheats well, making lunches or dinners simple.
- Crowd-pleasing flavor: Spinach and artichoke flavors feel familiar yet special.
This Slow Cooker Spinach-Artichoke Chicken Stew recipe is creamy, cozy, and packed with flavor. Once you try it, it will quickly become a staple for easy weeknight dinners and meal prep.
Slow Cooker Spinach-Artichoke Chicken Stew Recipe
Ingredients
Method
- Chop onions, garlic, spinach, and artichokes, and cube cream cheese so it melts smoothly. Having everything ready makes assembly quick and easy.
- Place chicken, broth, onion, garlic, artichokes, and seasoning into the slow cooker. Layer cream cheese on top so it melts gradually into the stew.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Avoid opening the lid frequently as this slows down cooking.
- Once cooked, remove the chicken and shred it using two forks. Return shredded chicken to the pot for even flavor distribution.
- Add chopped spinach and cornstarch slurry in the last 20 minutes. Spinach wilts quickly, and the slurry thickens the stew to a creamy consistency.
- Stir in Greek yogurt and shredded cheese, taste, and adjust seasoning as needed. Serve hot for the best flavor and texture.
Notes
- I sauté onions and garlic first if I have time for richer flavor.
- Using chicken thighs makes the stew juicier and more tender.
- I add spinach at the end to maintain vibrant color.
- I always taste before serving to adjust salt and pepper.
- A splash of lemon juice brightens leftovers beautifully.