Slow Cooker Spinach-Artichoke Chicken Stew

I don’t own a slow cooker. Can this be made in a Dutch oven and cooked on very low gas heat for 4 hours or would I need to cook longer? Also, we don’t like chicken thighs...can I use bone in chicken breasts?

I'd skip the cream cheese and use something like manchango or maybe nutty flavor of the parmigiano reggiano that would add a bit of a nuttier taste than parmesa. If you don't have artichokes capers would be a tasty substitute. Also I'd use fresh spinach instead of frozen.

Note I found my slow cooker works to saute vegetables by starting with high setting and add in a bit of oil, the onion, garlic, celery and let it cook for an hour. Then follow the recipe the rest of the way with the slow cooker. One pot!

I made this tonight in Instapot- added chicken, onions, celery, artichokes broth and seasoning, cooked 30 min on high, natural release, then switched to sauté, added defrosted spinach, some additional broth to thin it a bit- I added a can of white beans just because- and then stirred in cream cheese (I subbed half w sour cream because I had it in hand) topped w Romano. It was so flavorful and will make again for sure!

I agree with most of the notes. Add Parm rind & more broth/wine. No Dill. Use less cream cheese. Finish with a hard flavorful cheese (I used gruyere). I just wanted to comment that I made this in my Dutch oven and browning the chicken really help add to the depth of flavor. I would recommend adding that step! Afiyet Olsun!

Good notes! I would probably halve the amount of cream cheese and then add in the parm reggiano or other flavorful hard cheese so that it might still be a bit creamy but with real flavor. I like the idea of fresh spinach too...that could even be just baby spinach stirred in to wilt at the very end, when actual cooking is finished, so it stays fresh and green.

I purchase a large container of baby spinach every time I go grocery shopping... throw it in the freezer as soon as I get home. Its a good source for spinach whenever I am cooking... wilts almost as quickly as fresh spinach and doesn't go bad. An unrelated hint... I keep a supply of cooked Farro in the refrigerator... it doesn't clump and has a nice bite... its a great addition to a salad and can be added to soups and stews to give them a bit of body.

This was deelish! I left out the dill. I didn't pre-saute the vegetables but I used the slow cooker on High to melt butter, then chopped the onions and celery and garlic one vegetable at a time, added them directly to the butter in the slow cooker. Then reset heat to low and used only 1/2 cup of broth. I added a parmesan rind. I used fresh spinach at the very end. Served over broad noodles. One of the best recipes here! Can't wait to eat the leftovers!

1. Double the stock. 2. Add more lemon both at the original time mentioned and even more at the end. 3. Halve the cream cheese. 4. Chop the artichoke hearts into smaller pieces. 5. Add cannellini beans.

Made this in a Dutch oven, but otherwise followed the recipe. It was a bit disappointing. The whole was definitely not greater than the sum of its parts. Maybe because the dill overpowered everything else.

Just made this, added anchovies and a chili in addition to the flakes. Thinking of pairing it with polenta

My instant pot b has a slow cooker function, plus you can sautee too...one pot meal.

Took the advice of many here and cut in half the dill. Also used sour cream instead of cream cheese — because that’s what I had on hand. Worked great! And fresh spinach is definitely the way to go. Just stirred it in 10 mins before serving and it was beautifully wilted and slightly crunchy. Served on white rice! Kids loved it. A keeper for sure!

WOW! My family loved this - I didn't have dill so I left it out. Glad I did based on a review below. Used boneless, skinless chicken breasts because we don't love chicken thighs. I was afraid it might be a little dry, but it wasn't. This was so easy and we have leftovers which should freeze really well.

Made this in my insta pot. Followed directions just pressure cooker the thighs with the veg and broth for 10 min on high with 3-5 min natural pressure release and then released manually. Really yummy will make again. Excited for flavorful leftovers. I would half the cream cheese or maybe sub sour cream next time for a tangier flavor.