Slow Cooker Spinach-Artichoke Chicken Stew

Ingredients:

• 2 tablespoons unsalted butter
• 1 large yellow or red onion, finely chopped
• Kosher salt and black pepper
• 3 celery stalks, chopped
• 8 garlic cloves, smashed and chopped
• 2 to 2 1/4 pounds boneless, skinless chicken thighs  
• 1 cup chicken stock
• 1/2 cup white wine
• 1/2 lemon, juiced (about 1 1/2 tablespoons)
• 1 teaspoon red pepper flakes
• 1 (10-ounce) package frozen cut spinach
• 1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)  
• 1/2 cup cream cheese (about 4 ounces)
• 1/2 cup finely chopped fresh dill
• 4 to 6 scallions, thinly sliced, for topping
• Grated Parmesan cheese, for topping

Instructions:

1. Sauté Vegetables: Melt butter in a large skillet over medium-high heat. Add onion and season with salt and pepper. Cook until softened, about 5 minutes. Add celery and garlic and cook until softened and fragrant, about 2 minutes.
2. Cook Chicken: Add chicken thighs to the skillet and cook until browned on all sides.
3. Simmer in Slow Cooker: Transfer the chicken and vegetables to a slow cooker. Add chicken stock, white wine, lemon juice, and red pepper flakes. Season with salt and pepper. Cover and cook on low for 4 hours.
4. Add Vegetables and Cream Cheese: Stir in frozen spinach and artichoke hearts. Cook on low until spinach is thawed and heated through. Add cream cheese and dill, stir until melted and combined.
5. Serve: Serve hot, topped with scallions and Parmesan cheese.

Enjoy your hearty and comforting chicken and artichoke stew!