270 minutes
A comforting and flavorful slow cooker stew featuring tender chicken thighs, spinach, artichokes, and a creamy dill-infused broth.
tablespoons
Large Yellow Onion, finely chopped
each
to taste
to taste
Celery Stalks, chopped
each
Garlic Clove, smashed and chopped
each
cups
cups
tablespoons
teaspoons
Marinated Artichoke Hearts, drained
0 oz
0 oz
Dill, finely chopped
cups
Scallions, thinly sliced
each
to taste
1. Sauté Onion
Melt the butter in a large (12-inch) skillet. Add the finely chopped onion, seasoning it lightly with salt. Sauté the onion until it softens and becomes translucent, about 5 minutes.
2. Cook Celery and Garlic
Add the chopped celery and garlic to the skillet, stirring them together. Cook for about 2 minutes, allowing the celery to soften and the garlic to release its aroma.
3. Transfer to Slow Cooker
Scrape the onion, celery, and garlic mixture into a 6- to 8-quart slow cooker.
4. Add Chicken and Liquids
Place the chicken thighs into the slow cooker. Pour in the chicken stock, white wine, and lemon juice. Season with red-pepper flakes, salt, and a few grinds of black pepper. Cover and cook on low for about 4 hours.
5. Add Spinach and Artichokes
After 4 hours, add the frozen spinach and drained artichoke hearts to the slow cooker. Stir them in and let cook for an additional 15-20 minutes.
6. Incorporate Cream Cheese and Dill
Add the cream cheese and fresh dill, stirring until the cream cheese is melted and well blended into the stew.
7. Finish and Serve
Adjust seasoning with more salt and pepper if needed. Serve the stew in bowls, topping each with thinly sliced scallions and a sprinkle of grated Parmesan cheese.
Replace chicken with a combination of shrimp and scallops, add roasted red peppers, use feta cheese in the creamy base, and incorporate oregano and lemon zest for flavor.
Incorporate green curry paste into the creamy base, use coconut milk instead of dairy, and add bamboo shoots or water chestnuts in place of artichokes. Serve with cilantro and lime wedges.
Swap chicken for Italian sausage (sliced or crumbled), replace artichokes with white beans, and add kale instead of spinach. Use parmesan in the creamy base and include Italian herbs like basil and rosemary.
Use the same base but introduce Cajun seasoning for the flavor profile. Swap out artichokes for okra, and consider adding andouille sausage for an extra kick.
Use firm tofu as the protein, add a variety of mushrooms, and keep the spinach. Swap out the cream for a vegan alternative like cashew cream and use nutritional yeast for a cheesy flavor.
Use organic, free-range chicken thighs and consider marinated artichoke hearts to enhance flavor.
Add fresh lemon juice at the end to cut through the richness and adjust seasoning post-acidity.
Ensure the chicken is dry before searing to develop a rich fond for flavor depth.
Experiment with a blend of cheeses like Parmesan, fontina, or Pecorino Romano for nuanced flavor.
Deglaze the pot with white wine after sautéing onions and garlic for added complexity.
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