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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow Cooker Spinach-Artichoke Chicken Stew   
    Categories: Poultry, Vegetables, Greens, Wine, Cheese   
         Yield: 5 servings   
       
         2 tb Unsalted butter   
         1 lg Sweet onion; fine chopped   
              Salt & black pepper   
         3    Celery ribs; chopped   
         8 cl Garlic; smashed, chopped   
     2 1/4 lb Boned, skinned chicken   
              - thighs   
         1 c  Chicken stock   
       1/2 c  White wine   
       1/2    Lemon; juiced (1 1/2 tb)   
         1 ts Red-pepper flakes   
        10 oz Box frozen cut spinach   
        12 oz Jar marinated artichoke   
              - hearts; drained   
       1/2 c  Cream cheese (4 oz)   
       1/2 c  Fine chopped fresh dill   
         6    Scallions; thin sliced; for   
              - topping   
              Grated Parmesan cheese; for   
              - topping   
       
     In a large (12") skillet over medium-high heat, melt the   
     butter. Add the onion, season lightly with salt, and   
     cook, stirring occasionally, until softened and   
     translucent, about 5 minutes. Add the celery and garlic   
     and stir until softened and fragrant, adjusting the heat   
     as necessary to avoid scorching, about 2 minutes. Scrape   
     the mixture into a 6 to 8 quart slow cooker.   
        
     Add the chicken thighs, stock, wine and lemon juice to   
     the slow cooker. Season with the red-pepper flakes, 1   
     teaspoon salt and a generous amount of black pepper; mix   
     well to combine. Cover and cook on low for 4 hours. At   
     this point, the dish can hold on the warm setting for   
     several hours.   
        
     About 20 minutes before you are ready to eat, add the   
     frozen spinach and the artichoke hearts to the slow   
     cooker. Cook on low until the spinach is hot and can be   
     stirred into the stew. (For spinach that comes frozen in   
     a block, this can take 15 to 20 minutes; frozen cut   
     spinach in a bag takes less time to defrost and cook.)   
        
     Add the cream cheese and dill, and stir until the cream   
     cheese melts.   
        
     Using the back of a spoon, press the chicken against the   
     side of the pot to break it up into pieces. Taste and   
     add more salt and black pepper, if necessary. Divide the   
     stew among bowls and top with scallions and Parmesan.   
        
     By: Sarah DiGregorio   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
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