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
