Secret to the best Crock Pot Chicken Scarpariello (3 tips)
Craving sweet & spicy? Our easy Crock Pot Chicken Scarpariello is a set-and-forget slow cooker meal. Discover the simple recipe
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 large onion chopped
- 1 red bell pepper cored and chopped
- 1 yellow bell pepper cored and chopped
- 4 cloves garlic minced
- ¼ cup hot cherry peppers jarred, sliced
- 2 tbsp cherry pepper brine from the jar
- 1 (14.5 oz) can crushed tomatoes
- 1 cup chicken broth low sodium preferred
- ¼ cup dry white wine or extra chicken broth
- 2 tbsp honey or brown sugar
- 1 tbsp red wine vinegar
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes or more, to taste
- 2 tbsp olive oil divided
- to taste Salt
- to taste Freshly ground black pepper
- ¼ cup fresh parsley chopped, for garnish
Instructions
- Tip 1: Brown for maximum flavor. Pat chicken thighs dry with paper towels. Season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until deeply golden brown. You're not cooking them through, just building flavor. Transfer the browned chicken to the bottom of a 6-quart (or larger) slow cooker.
- In the same skillet, reduce heat to medium. Add the remaining 1 tablespoon of olive oil, chopped onion, red bell pepper, and yellow bell pepper. Sauté for 5-7 minutes until softened. Add the minced garlic and sliced hot cherry peppers, cooking for another minute until fragrant.
- Pour in the white wine (or extra chicken broth) into the skillet, scraping up any browned bits from the bottom of the pan (deglazing). Stir in the crushed tomatoes, chicken broth, honey, red wine vinegar, Italian seasoning, red pepper flakes, and the Tip 2: Secret brine boost. 2 tablespoons of cherry pepper brine. Bring the sauce to a gentle simmer.
- Carefully pour the simmering sauce over the chicken in the slow cooker, ensuring the chicken is mostly submerged. Cover the slow cooker with the lid.
- Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is incredibly tender and easily shreds with a fork. No peeking during the cook time to maintain consistent heat!
- Once cooked, taste the sauce and adjust seasonings if needed. For a thicker sauce, you can remove some liquid and reduce it on the stovetop, or stir in a cornstarch slurry. Shred the chicken directly in the slow cooker with two forks, or serve the thighs whole.
- Serve hot, garnished with fresh chopped parsley. Enjoy your sweet and spicy, fall-apart tender Crock Pot Chicken Scarpariello!
Notes
Chef's Notes & Tips for Success:
- Tip 3: Balance is Key. The honey and cherry pepper brine are crucial for balancing the sweet, spicy, and tangy notes characteristic of Scarpariello. Don't skip them!
- Serving Suggestions: This dish is fantastic over pasta (like penne or ziti), creamy polenta, mashed potatoes, or with crusty bread for soaking up the delicious sauce.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
- Heat Level: Adjust the amount of red pepper flakes and hot cherry peppers to your preferred spice level. For a milder version, use less of both.
