Description
Warm up with this comforting Slow Cooker Spinach-Artichoke Chicken Stew. Loaded with tender chicken, artichokes, spinach, and a creamy Parmesan broth, this easy and flavorful stew is perfect for busy weeknights.
Ingredients
Scale
Chicken Stew:
- 1.5 pounds boneless, skinless chicken breasts, cut into chunks
- 1 can (14 oz) artichoke hearts, drained and quartered
- 4 cups fresh baby spinach
- 1 can (14.5 oz) diced tomatoes with juices
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Finishing Touches:
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the Stew: Place chicken, artichoke hearts, spinach, diced tomatoes, onion, garlic, chicken broth, basil, oregano, red pepper flakes, salt, and pepper in the slow cooker. Stir gently.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender.
- Finish: Stir in heavy cream and Parmesan cheese 20 minutes before serving. Cook for an additional 15-20 minutes until heated through and slightly thickened.
- Adjust Seasoning: Taste and adjust seasoning before serving.
Notes
- For a thicker stew, mash some cooked vegetables with a fork before adding cream.
- You can substitute kale for spinach if desired.
- Serve with crusty bread or over rice for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
