Chicken and Sausage Peperoncini Stew (Slow Cooker)

Chicken and Sausage Peperoncini Stew --

I’m grateful for the election. And for the right to vote. But more importantly…


Ahem, Anyway…

You can never have too many slow cooker recipes, you know. (I’m trying to bulk up that section.) I’m so glad to add this recipe to my arsenal.

The original recipe I found in the February 2011 issue of Bon Appetit had shrimp. And it wasn’t a slow cooker recipe. I swapped the shrimp for chicken and adapted it to my slow cooker.

And promptly licked my plate clean. I love the use of peperoncini peppers (and the juice from the jar!) in this tomato-based sauce! I used sweet Italian sausage instead of spicy, and it still had a slight kick.

(My kids complained after eating 3/4 of it that it was too spicy. Um…)

Chicken and Sausage Peperoncini Stew --

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Chicken and Sausage Peperoncini Stew (Slow Cooker)

Yield: Serves 6 to 8


1 tablespoon heat-safe oil (like coconut or grapeseed)
1 pound Italian sausages, casings removed (sweet or spicy)
1-1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1/2 cup sliced peperoncini plus 1/2 cup liquid from jar
1/2 cup chopped shallots
2 garlic cloves, chopped
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
one or two pinches of cayenne pepper, more if you'd like it spicy
2 cups (16 ounces) marinara sauce
1/2 cup heavy whipping cream or coconut milk
3 tablespoons grated Asiago, Pecorino-Romano, or Parmesan cheese, plus additional for garnish (optional)


Heat oil in a large skillet over medium-high heat. Add sausage to the pan and brown, stirring frequently, breaking up large chunks. Transfer to a 4-quart slow cooker. (It doesn't have to be cooked all the way through -- just get some color on it.)

Turn the heat up to high and add chicken chunks. Brown the chicken quickly (again, doesn't have to be cooked through). Transfer chicken and any juices into the slow cooker. Add remaining ingredients (except for the cream and cheese) into the slow cooker and give it a quick stir. Cover and cook on low for 4-5 hours or high for 2-3 hours. Add cream during the last 10 minutes of cooking. Sprinkle cheese over the top and add more for garnish, if desired.

Serve over pasta, rice, mashed potatoes, quinoa, or zucchini noodles.

adapted from Bon Appetit, Feb 2011

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41 Responses to “Chicken and Sausage Peperoncini Stew (Slow Cooker)”

  1. #
    Julia {The Roasted Root} — November 7, 2012 @ 7:03 am

    I’ll join your commune! Especially if it means we get to enjoy meals like this together. Your stew looks AWESOME! The crock pot has been empty for a few days, so I know what’s going in next! ;)


  2. #
    Ken G. — November 7, 2012 @ 7:18 am

    You say you don’t get political on this blog, and then you did. Remove yourself from the grid as I am removing you from my reading list. Good riddance.


    • Heather replied: — November 7th, 2012 @ 10:26 am

      I’m with you Ken. I will not longer be reading this blog. Wow! That ammo comment makes me more than a little uncomfortable.

    • Natalie Perry replied: — November 7th, 2012 @ 11:09 am

      Wow, I thought my comments were pretty benign! (I was joking about the ammo, Heather, but I removed that part anyway as not to offend anyone else. There are those who are serious about it, though. Have you checked the gun maker’s stocks today?) I’m glad we live in a free country where I can choose post my opinions on my blog and you can choose not to read it if you like. Hopefully we can all get along. :)

  3. #
    gwen — November 7, 2012 @ 7:20 am

    This looks delicious, Natalie! I’d love to try the shrimp version, too. And I know I’d really, really love it all served on top of mashed potatoes, even if that’s not the healthiest option… :)


  4. #
    Kristi — November 7, 2012 @ 7:41 am


    Sign me up for the commune! We can add a patent lawyer (holla!) and some witty retort (I really need more valuable skills).


  5. #
    Jill — November 7, 2012 @ 9:01 am

    Looks delicious! And I love slow cooker recipes. I find myself wondering what to make for dinner most nights, and being able to throw something in a crock pot, and not having to worry about it is wonderful.


  6. #
    kathryn — November 7, 2012 @ 10:31 am

    Sheesh Ken…. you’re making a mistake! You’re going to miss out on so many awesome recipes! Don’t let sensitive political feelings get in the way of having an awesome dinner :)


    • Natalie Perry replied: — November 7th, 2012 @ 11:10 am

      Thanks Kathryn. :) I guess joking about the apocalypse didn’t translate as well here as it did on Facebook last night!

    • Anita Mm replied: — November 7th, 2012 @ 11:34 am

      I think the issue is that you were not joking about an apocalypse (because of course that is on it’s way) – you were casting aspersions on the result, hence aligning yourself with more conservative individualistic values. For me such attitudes are a significant part of the world’s problems.

      I would rather not know – though I’m glad you outted yourself – it means I can concentrate my precious energy elsewhere.


  7. #
    Ken G. — November 7, 2012 @ 12:26 pm

    I received your response to my message in my email, and I see that I didn’t make myself clear. I was not offended by your remarks, and it is absolutely your right to write anything you wish on your blog. Let me explain that it wasn’t what you said, but the fact that you said it. I, like many, have been inundated with robocalls, attack ads, and Facebook vitriol this political season. It is divisive and annoying, and tiresome. I read food blogs because they are none of those things. They inspire, with lovely stories and stunning photographs, to bring people together ’round a table and share the most common of interests . They broaden our culinary horizons, and urge us to share our love of food with others. When you introduce your views on politics, all that disappears. I can’t go to your page with anticipation and curiosity if I’m wary of what I am going to have to filter. Honestly, if you had written about an “In Your Face Republicans” Pie I would have had the same reaction. I don’t need it. I get it from too many sources as it is.


  8. #
    Joanne — November 7, 2012 @ 12:39 pm

    I will happily join your commune!! I think we’d have so much fun. And lots of good food.
    Also, even though you we have differing political views…I won’t be stopping reading. Ever. You’re stuck with me for the long haul.


    • Natalie Perry replied: — November 7th, 2012 @ 12:50 pm

      Thanks, Joanne. I’m kind of regretting even bringing up politics because everyone is sick and tired of it. Good to know I haven’t lost you, too!! (Hope you’re safe and warm this week, too!)

  9. #
    Natalie Perry — November 7, 2012 @ 12:48 pm

    Dear friends,

    I have learned a valuable lesson today. I apologize if I have pushed any of you away due to the comments in my post this morning, no matter how tactful and lighthearted I tried to be. Although I have the right to post anything I want on my site, political opinions have no place on a food blog.

    Just food. And silly jokes about bacon.

    Love, Natalie


    • Rebecca replied: — November 10th, 2012 @ 11:58 am

      It is absolutely your right to post whatever you want on your blog. I was a little annoyed as well, but for Pete’s sake, you’ve learned your lesson and I like you. I forgive you. I accept your apology. Lets move on.

  10. #
    hausfrau — November 7, 2012 @ 12:57 pm

    Eh, let ’em go. Their loss! more drool-worthy recipes for me and mine. I mean, come on, you worked for it. You made the recipes and here you are, handing them out for free. Wait, is this getting political? :O

    Love your guts.


    • hausfrau replied: — November 7th, 2012 @ 12:58 pm

      Oh, and keep the bacon coming! You’ve got some real sizzlers.

    • NebraskaNancy replied: — November 7th, 2012 @ 1:10 pm


  11. #
    NebraskaNancy — November 7, 2012 @ 1:02 pm

    I am sorry you got kind of “roughed up” regarding your political comment. ): I do agree that we have all been so overwhelmingly saturated with political “stuff” that it is nice to be able to count on getting a reprieve on certain blogs i.e. food blogs, quilting blogs, etc. On the other hand it is hard not to voice one’s opinion when so many others are so vocal. I am definitely glad this election is over. We ( my husband and his parents) have been fixing up an old farm and trying to get it to a place of self-sufficiency. We have learned to raise chickens fro eggs, butcher them, grow huge gardens and home can many foods, etc. We are fearful of what is ahead for our country and we all want to be able to take care of ourselves and NOT rely on anyone else for survival. Hopefully we will be prepared to help others, too.


    • NebraskaNancy replied: — November 7th, 2012 @ 1:09 pm

      *for ( I guess I should proofread, huh?!)

  12. #
    amyv — November 7, 2012 @ 1:38 pm

    It is your blog. Say what you want. It doesn’t matter what others think. If they don’t like it, they don’t have to read it. You shouldn’t apologize for sharing your opinion.


    • Emie replied: — November 7th, 2012 @ 4:18 pm

      I wholeheartedly agree, amyv! And I agree with Perry’s opinion. I could get on my soapbox but … I won’t. Enjoy your recipes and comments regardless of the topic!

  13. #
    Debbie — November 7, 2012 @ 1:48 pm

    This dish looks really good! I stumbled on your blog thanks to your chevy’s salsa recipe and it has changed my life! I absolutely love trying out your recipes on myself and my hubby. Thanks again and keep it coming :)


  14. #
    Lindsay r — November 7, 2012 @ 2:52 pm

    Wow, I can’t agree more on your thoughts and my husband agrees that we really need to become self-reliant in preparation for the abysmal future. I respect you so much for sharing your opinion on here!


  15. #
    Sare — November 7, 2012 @ 3:11 pm

    It’s your blog, say what you want. You are an awesome chef and person and if we could, we’d join the little commune as well :) You’d gain a certified electrician (who is also a good washer/dryer repair man) and an educator (and 3 little boys and a girl). Self-reliance is vital. You are definitely helping us in that.


  16. #
    Maura @ My Healthy 'Ohana — November 7, 2012 @ 4:15 pm

    I’m so sorry you are experiencing some backlash on your blog. Tomorrow is a new day, don’t let it get you down :)


  17. #
    Miss @ Miss in the Kitchen — November 7, 2012 @ 5:00 pm

    Our blogs are about us and from us, but it is really hard to not put your views out there. Especially one’s we are passionate about. I am also disappointed in the outcome of the election. We are in the agriculture industry and I feel that this administration is endangering our way of life. I also enjoy all of your recipes and will keep coming back.


  18. #
    India — November 7, 2012 @ 5:10 pm

    Thanks for this recipes! I need more slow cooker ones. I didn’t think twice about your (not even) political comment. I’m thankful everyone gets to speak their voice, regardless of who agrees.


  19. #
    Jaime — November 7, 2012 @ 6:17 pm

    Dear Natalie,
    Yes, you write a food blog. But, it’s yours and you have every right to express yourself here on any topic you choose. I live in Ohio, and had stopped answering my phone because of the inundating number of calls I received, being in a “swing state.” I’m not annoyed by your comment in the least. Perhaps I just have a longer fuse than others. Stay true to yourself. :)


  20. #
    Jen — November 7, 2012 @ 6:25 pm

    We’ll join you! You’ll get a PA skilled in orthopedics and family practice, a homeschooling mom and five more kids.


  21. #
    Emily — November 7, 2012 @ 7:18 pm

    Oh yes! I bought peperoncinis at Costco…. two giant jars full. I haven’t been making a very big dent… this will help immensely.
    Don’t forget to blog from the commune…. we’ll need help using up our food storage.


  22. #
    Mindy O — November 7, 2012 @ 10:55 pm

    You are not the only one Natalie….several of my previously-uninterested-in-food-storage friends have been asking questions…


  23. #
    Carrie @ Kiss My Whisk — November 8, 2012 @ 8:04 am

    This looks very tasty…can’t wait to add it to my slow cooker rotation!


  24. #
    Lauren — November 8, 2012 @ 9:00 am

    I wouldn’t worry about the “good riddance” and other comments. It’s your blog, and you said what you think. People can take it or leave it. That’s my philosophy when I post and it’s worked out so far. Anyways, keep doing what you’re doing because there are lots and lots of people that love you + your blog.


  25. #
    Cara — November 8, 2012 @ 10:05 am

    I may be on the other side but we can still be friends :) I mean, I think our love of our good food brings us a lot closer together than our political views! I got really excited when I saw the title of this dish. I love me some pepperoncinis – I always wish they put more on my takeout Greek salads! I’ve never cooked with them and I don’t know why!


  26. #
    Kathie Bloom — November 8, 2012 @ 5:07 pm

    Hey Natalie~
    2 Things…made this for dinner tonight since we love pepperoncini, YUMMMMMMM. Everyone loved it.
    Also, your blog, your voice, your opinion. I dont have have to agree or like it. If I didn’t like a picture of your kid, or food, I wouldn’t stop reading or making your delicious food (not that would happen since your girls are beautiful and so is your food!)


  27. #
    Meredith — November 10, 2012 @ 7:02 am

    #1 this looks delicious

    #2 It’s your blog, say what you want and ignore the naysayers. They have too much time on their hands and probably have issues of their own to get so angry.

    #3 I think you are awesome. keep at it gorgeous!


  28. #
    sammyjo — November 10, 2012 @ 9:49 am

    I just stumbled upon your website and this looks amazing as do so many recipes from your site… I’ll be visiting often.! I’m excited to have found a new resource for recipes. My husband and I love peperoncini on salads but I’ve never cooked with them… also, I work crazy hours as a nurse (and mom of 3) so I’m always looking for something new for my slow cooker.
    I’m surprised at some people’s overreaction to your comments. There was nothing hateful or offensive there, just your opinion. Tolerance and diversity should (especially) apply to those we may not agree with!


  29. #
    Becky — November 10, 2012 @ 2:54 pm

    Natalie, I have been reading your blog for several years now, and rarely leave comments. Maybe that is selfish, but I thought today would be a good day to leave one to let you know how much I appreciate it. It is a great service that you do–I am ever so grateful for the wonderful things I have been able to cook because of your fabulous recipes. The cool thing about cooking blogs (and all blogs) is that it is not just a place to post a recipe. It is a place to express yourself and connect with others. You put yourself into your blog and out there for all to read. I have come to know you a little bit through your blog and I like you. That’s part of the fun! There are a lot of recipe blogs out there with lots of awesome recipes that I don’t read because I don’t enjoy that particular person’s personality or writing enough to keep going back. I do read yours regularly. You obviously didn’t intend any harm to come from this post, it’s just part of you and what’s going on in your life. It is probably hard to let some comments roll off your back, but I don’t think you did anything wrong in this post. I don’t think you have anything to apologize for. If someone had a problem with it, the problem is their own, not yours. I just hope you keep letting your personality and life come through because it is what makes it interesting and fun!


  30. #
    Haley — November 18, 2012 @ 5:50 pm

    Made this tonight for dinner and it was delicious!! I only had 1/4 lb hot Italian sausage so I just added more chicken and it turned out great- thank you for the recipe and love that it was a slow cooker one!


  31. #
    Steve — November 12, 2014 @ 10:17 am

    Thanks for this. I made it last weekend with a couple changes and my friends went nuts over it! No chicken, no cream, double sausage (uncut, in their casings).


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