Slow Cooker Chicken Scarpariello for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

To enhance the depth of the sauce, you can add a small amount of the pickling liquid from the cherry pepper jar. This adds an extra layer of acidity that complements the chicken and sausage.

If you prefer a more pronounced herbal note, add a few sprigs of fresh rosemary during the last hour of cooking, removing the woody stems before serving to maintain a pleasant texture.

Serving this dish over a bed of creamy polenta or roasted potatoes helps to soak up the flavorful sauce. Alternatively, a side of crusty bread is excellent for mopping up every bit of the tangy vinegar broth.

Because the dish is quite rich, a simple side salad with a bright vinaigrette provides a refreshing contrast to the savory notes of the chicken and the spicy kick of the peppers.

Variations

• Spicy Scarpariello: Increase the heat by adding a teaspoon of crushed red pepper flakes along with the garlic powder. You can also use hot Italian sausage instead of sweet to boost the spice level further.
• Vegetable-Packed Scarpariello: Add sliced bell peppers and onions to the slow cooker at the beginning. These vegetables will soften during the cooking process and add sweetness and texture to the final dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan or microwave until the internal temperature reaches 165°F (74°C). Add a splash of water if the sauce becomes too thick.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the quality of the chicken, ensure it is cooled to room temperature within 2 hours after cooking before placing it in the fridge. When reheating, do so gently on the stovetop or in the microwave until the dish is heated through to an internal temperature of 165°F (74°C).

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can assemble the ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator. In the morning, simply place the insert into the base and start the cooking process as directed. This saves significant time on busy days.

Serving ideas

Serve the chicken thighs directly from the slow cooker, ensuring each portion includes a generous amount of the sausage and peppers. Spoon the tangy cooking juices over the chicken to keep it moist and flavorful.

This dish is hearty enough to be served as a main course with minimal accompaniment, though it pairs well with simple sides that do not compete with the bold flavors of the scarpariello.

For a more formal presentation, you can transfer the chicken and sausage to a large serving platter and garnish with fresh herbs. Keep the sauce in a separate gravy boat or bowl so guests can add as much as they like to their plates.

This allows for a clean presentation while ensuring everyone gets the right balance of meat and the delicious, tangy sauce that defines this classic Italian-American meal.

Frequently asked questions

Recipe card

Slow Cooker Chicken Scarpariello for Easy Weeknight Dinners

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 6 bone-in skinless chicken thighs
• 1 lb Italian sausage slices
• 1 cup cherry peppers, pickled
• 1 tbsp dried rosemary
• 1 tsp garlic powder
• 1 cup tangy vinegar broth

Instructions

1. 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.
2. 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.
3. 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.

Contains: sulfites

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

8 g

Fat

34 g

Fiber

1.5 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.