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Slow Cooker Spinach-Artichoke Chicken Stew Recipe
Ben Carraoli

Slow Cooker Spinach-Artichoke Chicken Stew Recipe

I recently tried making this slow cooker spinach-artichoke chicken stew, 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
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Total Time 7 hours
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. Chop onions, garlic, spinach, and artichokes, and cube cream cheese so it melts smoothly. Having everything ready makes assembly quick and easy.
  2. Place chicken, broth, onion, garlic, artichokes, and seasoning into the slow cooker. Layer cream cheese on top so it melts gradually into the stew.
  3. 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.
  4. Once cooked, remove the chicken and shred it using two forks. Return shredded chicken to the pot for even flavor distribution.
  5. Add chopped spinach and cornstarch slurry in the last 20 minutes. Spinach wilts quickly, and the slurry thickens the stew to a creamy consistency.
  6. 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.