I recently made this Slow Cooker Spinach-Artichoke Chicken Stew Recipe on a chilly evening, and it instantly became a family favorite. I love how I can simply add everything to the slow cooker and let it do all the work.
The creamy texture and comforting flavors remind me of spinach-artichoke dip but in a satisfying meal form. When I served it, everyone asked for seconds, which rarely happens on busy weekdays.
If you enjoy easy, cozy meals that taste like comfort in a bowl, this recipe will quickly become part of your regular rotation. You can also enjoy similar flavors in a Berry Cheesecake Parfaits Recipe for dessert after dinner.
Ingredients Section
These ingredients work together to create a rich, creamy stew with comforting flavor. Using fresh, quality ingredients ensures the best results and texture.
• 1½ pounds boneless, skinless chicken breasts – Lean protein that becomes tender and easy to shred after slow cooking. Chicken thighs can be used for a richer taste.
• 3 cups low-sodium chicken broth – Forms the stew base while allowing you to control salt levels. Homemade broth adds even more depth.
• 2 cups canned artichoke hearts, drained and chopped – Essential for that classic spinach-artichoke flavor. Choose plain canned or jarred in water instead of marinated versions.
• 3 cups fresh spinach, roughly chopped – Fresh spinach wilts beautifully without watering down the stew. Avoid frozen spinach because it releases excess moisture.
• 8 ounces cream cheese, cubed and softened – Creates the stew’s creamy consistency. Softening it first helps it melt smoothly.
• ½ cup Greek yogurt or sour cream – Adds tang and creaminess while keeping the stew from feeling too heavy. Greek yogurt also adds protein.
• 1 small onion, diced – Builds flavor and blends smoothly into the stew after slow cooking.
• 3 garlic cloves, minced – Fresh garlic gives the best aroma and flavor depth compared to powder.
• 1 teaspoon Italian seasoning – Provides herb flavor without adding many separate spices.
• ¾ teaspoon salt – Adjust according to broth salt content and personal taste.
• ½ teaspoon black pepper – Adds subtle warmth and balance.
• 2 tablespoons cornstarch mixed with 2 tablespoons water – Thickens the stew toward the end of cooking.
• ½ cup freshly grated mozzarella or Parmesan cheese – Freshly grated cheese melts better and avoids the grainy texture of pre-shredded cheese.
• Optional ¼ teaspoon red pepper flakes – Adds gentle heat for spice lovers.
Note: This quantity serves approximately 5–6 people comfortably.
Variations
This stew adapts easily based on dietary needs and flavor preferences.
You can swap cream cheese with dairy-free cream alternatives and use plant-based yogurt for a dairy-free version. For a lighter dish, reduce cheese and increase vegetables. Mushrooms, zucchini, or bell peppers blend well into the stew.
You can also stir in sun-dried tomatoes or fresh herbs for added brightness. Using rotisserie chicken is another time-saving variation. If you love warm, spiced desserts, this stew pairs nicely with Apple Cinnamon Bread Pudding Recipe for a comforting finish.
Cooking Time
This slow cooker recipe saves effort while delivering big flavor.
• Prep Time: 15 minutes
• Cooking Time: 6–7 hours on LOW or 3–4 hours on HIGH
• Total Time: About 6½–7½ hours
Equipment You Need
• Slow cooker – Slowly cooks chicken and blends flavors without constant attention.
• Cutting board – Used for preparing vegetables and trimming chicken.
• Sharp knife – Ensures safe and efficient chopping.
• Mixing bowl – Useful for preparing the cornstarch thickening mixture.
• Two forks – Perfect for shredding tender cooked chicken.
How to Make Slow Cooker Spinach-Artichoke Chicken Stew Recipe?
This recipe is simple and mostly hands-off, making it ideal for busy days. Preparing ingredients ahead ensures quick assembly. Once cooking begins, the slow cooker handles everything until serving time.
Prepare the Ingredients
Chop onions, garlic, spinach, and artichokes before assembling the stew. Cube cream cheese so it melts evenly later. Having ingredients ready makes the process smooth and quick.
Add Ingredients to Slow Cooker
Place chicken, broth, onion, garlic, artichokes, and seasonings into the cooker. Stir gently to distribute flavors. Place cream cheese cubes on top so they melt slowly while cooking.
Cook the Stew
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Avoid opening the lid often since heat escapes and cooking slows down. The chicken becomes tender and flavorful.
Shred the Chicken
Remove cooked chicken once tender and shred it using two forks. Return shredded chicken to the pot so it absorbs the creamy sauce. This step ensures balanced texture in every bite.
Add Spinach and Thicken
Stir in spinach and cornstarch slurry during the final 20 minutes. Spinach wilts quickly and blends smoothly. The slurry thickens the stew into a creamy consistency.
Finish with Cheese and Serve
Stir in yogurt and shredded cheese before serving. Taste and adjust seasoning if necessary. Serve hot while the stew is creamy and comforting.
Additional Tips for Making This Recipe Better
After making this recipe several times, I’ve learned small tweaks that improve flavor and texture.
• I sometimes sauté onions and garlic first for deeper flavor when I have extra time.
• I use chicken thighs when I want richer, juicier meat.
• I always add spinach near the end to keep its color vibrant.
• I taste and adjust seasoning before serving since broth salt levels vary.
• I sometimes add a splash of lemon juice to leftovers to refresh flavors.
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 it with crusty bread or garlic toast to soak up the creamy broth. It also works beautifully over rice, pasta, or mashed potatoes. For presentation, sprinkle Parmesan cheese and chopped parsley on top. A dash of black pepper or chili flakes adds visual appeal and flavor.
Nutritional Information
Here’s a general nutritional estimate per serving.
• Calories: Around 400 per serving for a filling meal
• Protein: Approximately 35 grams, making it satisfying and protein-rich
• Carbohydrates: About 15 grams depending on thickener used
• Fat: Roughly 22 grams from dairy ingredients
Make Ahead and Storage
This stew stores well, making it perfect for meal prep or leftovers.
Refrigerating
Store leftovers in airtight containers in the refrigerator for up to 4 days. The flavors often improve overnight, making reheated portions even tastier.
Freezing
Freeze portions in freezer-safe containers for up to 2 months. Leave room in containers since liquids expand when frozen.
Reheating
Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of broth or milk if the stew becomes too thick after storage.
Why You’ll Love This Recipe?
This stew combines comfort, convenience, and flavor, making it a reliable dinner choice. Here are a few reasons it becomes a regular favorite.
• Easy preparation
You simply combine ingredients and let the slow cooker handle the cooking. Minimal prep makes it ideal for busy schedules.
• Comfort food with nutrition
The stew feels indulgent while still delivering lean protein and vegetables in every bowl, creating a balanced meal.
• Customizable ingredients
You can easily adjust flavors or ingredients to match dietary needs without sacrificing the creamy comfort.
• Perfect for leftovers and meal prep
The stew reheats beautifully, making lunches and future dinners quick and effortless.
• Crowd-pleasing flavor
Spinach and artichoke flavors are familiar and comforting, making the dish enjoyable even for picky eaters.
This Slow Cooker Spinach-Artichoke Chicken Stew recipe delivers creamy comfort with minimal effort. Once you try it, you’ll appreciate how easily it fits into busy weeks while still feeling like a special homemade meal.
Slow Cooker Spinach-Artichoke Chicken Stew Recipe
Ingredients
Method
- Chop onions, garlic, spinach, and artichokes before assembling the stew. Cube cream cheese so it melts evenly later. Having ingredients ready makes the process smooth and quick.
- Place chicken, broth, onion, garlic, artichokes, and seasonings into the cooker. Stir gently to distribute flavors. Place cream cheese cubes on top so they melt slowly while cooking.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Avoid opening the lid often since heat escapes and cooking slows down. The chicken becomes tender and flavorful.
- Remove cooked chicken once tender and shred it using two forks. Return shredded chicken to the pot so it absorbs the creamy sauce. This step ensures balanced texture in every bite.
- Stir in spinach and cornstarch slurry during the final 20 minutes. Spinach wilts quickly and blends smoothly. The slurry thickens the stew into a creamy consistency.
- Stir in yogurt and shredded cheese before serving. Taste and adjust seasoning if necessary. Serve hot while the stew is creamy and comforting.
Notes
- I sometimes sauté onions and garlic first for deeper flavor when I have extra time.
- I use chicken thighs when I want richer, juicier meat.
- I always add spinach near the end to keep its color vibrant.
- I taste and adjust seasoning before serving since broth salt levels vary.
- I sometimes add a splash of lemon juice to leftovers to refresh flavors.
