Throw this easy chicken and sausage recipe in the slow cooker for a no-fuss meal!
I’m grateful for the election. And for the right to vote. But more importantly…
THE ADS AND PHONE CALLS AND MAILINGS ARE OVER!
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…)
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Chicken and Sausage Peperoncini Stew (Slow Cooker)
This is one of the most flavorful slow cooker recipes I've got in my stash! I love using bulk Italian sausage, but you can use pre-cooked if you like. I just needs a little toasting in the skillet to boost the flavor.
- 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.
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Sunday 12th of March 2023
Omigosh, this recipe was gone from your site for a few months and I was wracking my brain trying to remember it!! Thank you for putting it back up! It is a FAVORITE! My family makes it regularly and love it.
Monday 13th of March 2023
Wednesday 12th of November 2014
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).
Sunday 18th of November 2012
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!
Saturday 10th of November 2012
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!
Saturday 10th of November 2012
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!