Why You’ll Love This Recipe
- Effortless Preparation: With minimal prep work, the slow cooker does all the heavy lifting, allowing you to set it and forget it.
- Bold Flavors: The combination of spices like red pepper flakes, cayenne pepper, and smoked paprika infuses the dish with a pleasant heat that can be adjusted to your preference.
- Versatile Serving Options: Whether you prefer it over traditional pasta, zoodles (zucchini noodles), or a crisp green salad, this dish adapts to various dietary preferences.
- Nutritious and Satisfying: Packed with protein-rich chicken and antioxidant-loaded tomatoes, it’s both wholesome and filling.
Ingredients
- 4 boneless chicken breasts, cut into 1½-inch chunks
- 4 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- ¼ cup chicken broth (or water)
- ¼ cup white wine
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (adjust to taste)
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoons smoked paprika
- 2 tablespoons arrowroot powder* (or cornstarch)
- 1 teaspoon fine grain salt
- ¼ teaspoon ground black pepper
- Chopped fresh parsley (for garnish)
- Grated Parmesan cheese (for garnish)
- Lemon zest (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Arrowroot powder acts like cornstarch.
Directions
- Prepare the Tomato Mixture: In a bowl, combine diced tomatoes, crushed tomatoes, tomato paste, olive oil, chicken broth, white wine, dried basil, red pepper flakes, cayenne pepper, smoked paprika, arrowroot powder (or cornstarch), salt, and black pepper. Mix well and set aside.
- Assemble in Crock-Pot: Lightly grease the inside of your Crock-Pot with a bit of olive oil. Place the minced garlic at the bottom, add the chicken chunks on top, and then pour the tomato mixture over the chicken, ensuring all pieces are well-coated.
- Cooking: Cover the Crock-Pot with a lid. Cook on high for 4 hours or on low for 6 hours, until the chicken is tender and the flavors have melded together.
- Finishing Touches: Once cooked, give the dish a good stir. Adjust seasoning if necessary. Sprinkle with freshly chopped parsley, grated Parmesan cheese, and lemon zest before serving.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 10 minutes
- Cooking Time: 4 hours on high or 6 hours on low
Variations
- Protein Alternatives: Substitute chicken breasts with boneless chicken thighs for a juicier texture.
- Vegetarian Version: Replace chicken with hearty vegetables like eggplant, mushrooms, or chickpeas to make it vegetarian-friendly.
- Different Heat Levels: Adjust the amount of red pepper flakes and cayenne pepper to control the spiciness. For a milder version, reduce the quantities; for extra heat, consider adding fresh chopped chili peppers.
- Creamier Sauce: Stir in a splash of heavy cream or coconut milk at the end of cooking for a richer, creamier sauce.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish freezes well. Place cooled portions in freezer-safe containers and freeze for up to 2 months.
- Reheating: Thaw frozen portions overnight in the refrigerator. Reheat on the stovetop over medium heat until warmed through, or microwave individual servings for 2-3 minutes, stirring halfway.
FAQs
How spicy is Chicken Arrabbiata?
The term “arrabbiata” translates to “angry” in Italian, indicating a spicy flavor profile. However, the heat level can be adjusted to your preference by modifying the amount of red pepper flakes and cayenne pepper used.
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used. Substitute the canned diced and crushed tomatoes with an equivalent amount of peeled and chopped fresh tomatoes. Keep in mind that the sauce’s consistency and flavor might vary slightly.
Is it necessary to add white wine?
White wine adds depth to the sauce, but it’s optional. If you prefer not to use wine, simply replace it with additional chicken broth or water.
What can I serve alongside this dish?
This dish pairs wonderfully with pasta, zoodles, or a fresh green salad. A side of crusty bread can also be great for sopping up the flavorful sauce.
Can I prepare this recipe on the stovetop?
Yes, you can. Sauté the garlic and chicken pieces in a large pot, add the tomato mixture, and simmer on low heat for about 45 minutes, stirring occasionally, until the chicken is tender.
Can I make this dish dairy-free?
Yes, simply omit the Parmesan cheese or use a dairy-free alternative.
What is the best way to thicken the sauce?
Arrowroot powder or cornstarch helps thicken the sauce. If you prefer a thicker consistency, let the sauce simmer uncovered for the last 30 minutes of cooking.
Can I make this in an Instant Pot?
Yes, use the sauté function to brown the chicken and garlic, then add the tomato mixture. Cook on high pressure for 15 minutes and allow a natural release.
Is this recipe keto-friendly?
This dish is relatively low in carbs, but for a true keto-friendly version, ensure that your tomato products don’t have added sugars. Serve with zoodles or cauliflower rice instead of pasta.
Can I double the recipe?
Yes, just ensure your slow cooker has enough capacity. Cooking time may need slight adjustments, but the method remains the same.
Conclusion
Creamy Crock-Pot Chicken Arrabbiata is a must-try for anyone who loves bold, spicy flavors combined with the convenience of slow cooking. Whether you’re looking for an easy weeknight dinner or a meal-prep-friendly dish, this recipe delivers. Pair it with your favorite sides, adjust the spice level to your liking, and enjoy a delicious, home-cooked Italian-inspired meal with minimal effort.
Print
Creamy Crock-Pot Chicken Arrabbiata
- Total Time: 4-6 hours 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Creamy Crock-Pot Chicken Arrabbiata is a spicy, slow-cooked Italian-inspired dish featuring tender chicken in a rich tomato-based sauce. This easy-to-make recipe blends bold flavors with creamy textures, perfect for a comforting weeknight meal. Serve it over pasta, zoodles, or a fresh green salad for a customizable, satisfying dinner.
Ingredients
- 4 boneless chicken breasts, cut into 1½-inch chunks
- 4 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 2 tbsp olive oil
- ¼ cup chicken broth (or water)
- ¼ cup white wine
- ½ tsp dried basil
- ¼ tsp red pepper flakes (adjust to taste)
- ¼ tsp cayenne pepper
- 1 ½ tsp smoked paprika
- 2 tbsp arrowroot powder (or cornstarch)
- 1 tsp fine grain salt
- ¼ tsp ground black pepper
- Chopped fresh parsley (for garnish)
- Grated Parmesan cheese (for garnish)
- Lemon zest (for garnish)
Instructions
-
Prepare the Tomato Mixture:
In a bowl, mix diced tomatoes, crushed tomatoes, tomato paste, olive oil, chicken broth, white wine, dried basil, red pepper flakes, cayenne pepper, smoked paprika, arrowroot powder, salt, and black pepper. Set aside. -
Assemble in Crock-Pot:
Lightly grease the Crock-Pot with olive oil. Add minced garlic to the bottom, place chicken chunks on top, and pour the tomato mixture over the chicken. -
Slow Cook:
- Cook on high for 4 hours or low for 6 hours until the chicken is tender and flavors are well combined.
-
Finishing Touches:
Stir the dish, adjust seasoning if needed, and garnish with fresh parsley, Parmesan cheese, and lemon zest before serving.
Notes
- For a creamier sauce, add a splash of heavy cream or coconut milk at the end.
- Adjust spice levels by increasing or decreasing red pepper flakes and cayenne.
- Substitute chicken thighs for a juicier texture.
- To make it vegetarian, replace chicken with mushrooms, eggplant, or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: Italian
