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Crock Pot Chicken Scarpariello

Hearty Crock Pot Chicken Scarpariello for Cozy Nights

Enjoy a comforting Crock Pot Chicken Scarpariello with tender chicken thighs, savory sausage, and zesty peppadew peppers.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauté
  • 2 tablespoons Olive Oil Substitute with canola or avocado oil if desired.
  • 4 Sweet Italian Sausage Use chicken sausage for a lighter option.
For the Base
  • 1 Yellow Onion Try shallots for a milder flavor.
  • 3 Garlic Substitute with garlic powder at 1/8 tsp per clove if needed.
For the Main Ingredients
  • 4-6 Chicken Thighs Opt for breasts if you prefer, but watch for dryness.
  • Salt and Pepper Adjust according to your taste buds.
  • 1.5 pounds Baby Yukon Gold Potatoes Consider subbing with baby red potatoes or halved regular potatoes.
  • 1 cup Peppadew Peppers Bell peppers work in a pinch for a milder taste.
For the Cooking Liquid
  • 1/2 cup White Cooking Wine Chicken broth can replace this for a non-alcoholic twist.
  • 1 cup Low-Sodium Chicken Broth Substitute with vegetable broth for a vegetarian-friendly option.
  • 2 tablespoons White Wine Vinegar Lemon juice can be a quick substitute if needed.
For the Finishing Touch
  • 1 tablespoon Fresh Rosemary Dried rosemary works too, just use about 1 tsp.

Equipment

  • Crock Pot

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 tablespoons of olive oil in your crock pot, set to the sauté mode. Add the sweet Italian sausages and brown them for about 5–7 minutes.
  2. Toss in 1 finely chopped yellow onion and 3 minced garlic cloves into the pot. Stir occasionally for about 3–4 minutes.
  3. Carefully place 4-6 skinless and boneless chicken thighs into the crock pot. Season with salt and pepper to taste.
  4. Add 1.5 pounds of baby Yukon Gold potatoes, cut in half, and 1 cup of chopped peppadew peppers. Pour in 1/2 cup of white cooking wine, 1 cup of low-sodium chicken broth, and 2 tablespoons of white wine vinegar. Stir gently.
  5. Cover the crock pot and set it to cook on low for about 5 hours.
  6. If you prefer a thicker sauce, remove the lid in the last 30 minutes of cooking or stir in a cornstarch slurry made with 2 tablespoons of cornstarch mixed with 2 tablespoons of water.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

For best quality, ensure your storage containers are airtight to prevent freezer burn and maintain flavor.

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