Slow Cooker Spinach-Artichoke Chicken Stew

cooking.nytimes.com

Mel Jobe

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 ¼ pounds boneless, skinless chicken thighs

1 cup chicken stock

½ cup white wine

½ lemon, juiced (about 1 ½ 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)

½ cup cream cheese (about 4 ounces)

½ cup finely chopped fresh dill

4 to 6 scallions, thinly sliced, for topping

Grated Parmesan cheese, for topping

Directions at cooking.nytimes.com

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