Slow Cooker Chicken Scarpariello for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before beginning, ensure that your slow cooker insert is ready and your workspace is clear. Have all ingredients measured and prepared, such as slicing the Italian sausage into rounds and draining the cherry peppers.

If you prefer to trim excess fat from the chicken thighs, do so before starting, and remember to wash your hands and sanitize any surfaces that came into contact with raw meat immediately after handling to prevent cross-contamination. Having everything organized allows for a seamless assembly process.

Instructions

Assembly of ingredients

1. 1Prepare the slow cooker base
   Place the bone-in skinless chicken thighs into the bottom of the slow cooker insert. Distribute the sliced Italian sausage and pickled cherry peppers evenly over and around the chicken pieces.
   Look for Arrange the chicken in a single layer if possible to ensure even cooking throughout the process.
   Tip Make sure the slow cooker insert is clean and dry before adding the raw ingredients.

At this stage, the slow cooker contains the raw chicken, sausage, and peppers. The ingredients should be arranged neatly in the insert. Everything is ready for the seasoning and liquid to be added.

Ensure the space is clean and no raw meat residue remains on the counter, as safety is paramount when working with raw poultry and sausages.

Seasoning and liquid addition

2. 2Season and add liquid
   Sprinkle the dried rosemary and garlic powder over the chicken and sausage. Pour the vinegar broth over the entire mixture, ensuring the spices are well-distributed across the meat and peppers.
   Look for Ensure the broth covers the base of the ingredients to facilitate the braising process.
   Tip Use a small ramekin to measure the spices for easier distribution over the meat.

The mixture now includes the rosemary, garlic powder, and vinegar broth. The broth should be visible at the bottom of the insert, and the spices should be lightly coating the top of the meat. The slow cooker is now ready to be covered and turned on, marking the transition from preparation to the active cooking phase.

Slow cooking and final check

3. 3Slow cook and serve
   Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before serving.
   Look for The chicken should be tender and easily pull away from the bone when fully cooked.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the internal temperature with a meat thermometer at the thickest part of the thigh.

The chicken has reached the appropriate temperature and is tender. The sauce is aromatic, tangy, and slightly thickened by the rendered juices. The sausage is perfectly cooked and infused with the vinegar and herb profile. The dish is now ready to be portioned and served, having achieved the desired texture and flavor complexity.

Common mistakes

A common mistake is overcrowding the slow cooker, which can lead to uneven cooking. Ensure the chicken pieces are arranged in a way that allows the heat to circulate.

Another error is not using the correct temperature setting; while the dump-and-go method is convenient, cooking on high for too long can sometimes dry out the chicken, so monitor the progress if you choose the high setting. Lastly, avoid lifting the lid unnecessarily, as this releases heat and moisture, which extends the cooking time.

How to tell it’s done

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) as measured by a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The meat should be very tender and pull away from the bone with little resistance.

The Italian sausage should be cooked through and firm. If the chicken is not quite there, continue cooking in 30-minute intervals and recheck the temperature until the safe internal target is met.

• Poultry: 165°F (74°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part