Chicken Scarpariello (Slow Cooker)

This Chicken Scarpariello, aka Shoemaker’s Chicken, is an Italian-American dish that’s sweet and spicy and sure to tickle your taste buds! It’s a hearty, slow cooker meal that’s perfect for comfort food season!

I used my Original Green Pan Slow Cooker for this recipe which I cannot say enough good things about. I LOVE it! You can brown the meat all in the slow cooker, then you can go low and slow and finish the recipe.

No worries if you don’t have a slow cooker with this function, you can just brown your sausage and chicken in a skillet and then transfer to the slow cooker.

Step-By-Step Instructions

First off, you’ll add your olive oil, sausage and onions to your slow cooker (or skillet) and brown until the sausage is no longer pink and your onions are just softened and translucent, adding in your garlic and cooking for an additional minute. You’ll remove from your slow cooker to a bowl and set aside.

Next up, you’ll season your chicken thighs with salt and pepper and brown in your slow cooker (or skillet) on both sides, about 3 minutes each side. The chicken doesn’t need to fully cook in this step because it will cook on low later for 4-5 hours. You just want to brown it.

Add back in the sausage, onions and garlic, as well as potatoes, peppadew peppers with the brine, wine, broth, white wine vinegar and the rosemary.

At this point, you will cover the slow cooker and cook on low for 4-5 hours or until the potatoes are fork tender and the chicken is cooked through (internal temp of 165 degrees F).

You can usually find the peppadews at the salad bar or specialty cheeses area of your market. When you grab the peppers remember to grab a few spoonfuls of the brine too (about 1/3 cup, so roughly 5-6 teaspoons).

I just know you’re going to enjoy this dish. It’s on the healthier side for a comfort food dish too because it’s not swimming in a creamy sauce. I love creamy sauces as much as the next gal, but only every once in a while.

Hope y’all give the recipe a try. It’s a winner winner chicken dinner!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

A Few Cook’s Notes for Chicken Scarpariello

As I mentioned above, you only need to brown both sides of the chicken at first because it will cook fully in a slow cooker over 4-5 hours on low until it is no longer pink inside and registers 165 degrees F.

I decided to add the potatoes right to the slow cooker so everything cooks together instead of making as a side in the oven.

More Delicious Slow Cooker Meals to Enjoy

Easy Slow Cooker Gumbo

Slow Cooker Beef Enchilada Soup

Bratwurst Potato Soup in the Slow Cooker

Chicken Scarpariello

Author: MaryAnn Dwyer

Servings: 4 servings

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This Chicken Scarpariello, aka Shoemaker's Chicken, is an Italian-American dish that's sweet and spicy and sure to tickle your taste buds! It's a hearty slow cooker meal that's perfect for comfort food season!

Prep Time 30 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 30 minutes mins

Ingredients

  

1x2x3x

• 2 Tbsp. olive oil
• 1 lb. bulk sweet Italian sausage
• 1 1/2 cups yellow onion, chopped
• 6 cloves garlic, minced
• 6 boneless, skinless chicken thighs
• salt and pepper
• 1 1/2 cups baby Yukon Gold potatoes, whole if super small, halved if larger
• 2/3 cup peppadew peppers, chopped with 1/3 cup brine
• 1 cup white cooking wine
• 1 cup low-sodium chicken broth
• 1/4 cup white wine vinegar
• 3 large sprgs fresh rosemary

Instructions

 

• Add olive oil, sausage and onions to your slow cooker (or skillet) and brown until the sausage is no longer pink and your onions are just softened and translucent, adding in your garlic and cooking for an additional minute. Remove from your slow cooker with a slotted spoon to a bowl and set aside.
• Season your chicken thighs with salt and pepper and brown in your slow cooker (or skillet) on both sides, about 3 minutes each side. The chicken doesn't need to fully cook in this step because it will cook on low later for 4-5 hours. You just want to brown it.
• Add back in the sausage, onions and garlic, as well as potatoes, peppadew peppers with the brine, wine, broth, white wine vinegar and the rosemary.

  Cover the slow cooker and cook on low for 4-5 hours or until the potatoes are fork tender and the chicken is cooked through (internal temp of 165 degrees F).

Notes

As I mentioned above, you only need to brown both sides of the chicken at first because it will cook fully in a slow cooker over 4-5 hours on low until it is no longer pink inside and registers 165 degrees F.

I decided to add the potatoes right to the slow cooker so everything cooks together instead of making as a side in the oven.

Nutrition

Calories: 827kcal | Carbohydrates: 27g | Protein: 53g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.03g | Cholesterol: 247mg | Sodium: 1012mg | Potassium: 1338mg | Fiber: 4g | Sugar: 5g | Vitamin A: 844IU | Vitamin C: 58mg | Calcium: 81mg | Iron: 4mg

Keyword: Chicken, Italian sausage, Original Green Pan, Slow Cooker

Cuisine: American, Italian

Course: Main Dish

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!

Recipe adapted from bon appétit Magazine