Go Back
Slow Cooker Spinach-Artichoke Chicken Stew Recipe
Ash Tyrrell

Slow Cooker Spinach-Artichoke Chicken Stew Recipe

I recently made this slow cooker spinach-artichoke chicken stew 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.
Print Recipe Pin Recipe
Total Time 7 hours
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.