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!
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…)
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.
Ingredients
- 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)
Instructions
- 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.
This post may contain affiliate links. Any purchases made by using these links won’t cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.