Instructions

• Melt the butter in the slow cooker pot, on the sauté setting. Add the onion, season with salt, and cook, stirring occasionally, about 5 minutes. Now add in the celery and garlic and cook for a further 2 minutes.
• Next, add the chicken thighs, chicken broth, lemon juice and red pepper flakes. Season with salt and pepper and mix well to combine. Place the lid on the slow cooker and cook on low for 4 hours.
• 20 minutes before serving, add the frozen spinach and the artichokes to the pot. Cook on low until the spinach has warmed through. Add in the cream cheese and fresh dill, andstir to combine.
• Break up the chicken into pieces with a spoon and divide the stew between 6 bowls. Top with green onions, Parmesan cheese and serve immediately.