Creamy Crock-Pot Chicken Arrabbiata
October 5, 2015
You guys, this is awesome. Really awesome.
Awesome like a mug of warm mint chocolate on a chilly autumn day, like a day at the Spa, like a sink without dirty dishes, like running 10k under 35 minutes — that kind of awesome.
A really awesome Creamy Crock-Pot Chicken Arrabbiata that is delicious, full of flavor, with a homey feel to it — it’s guaranteed to give you a longing to come back for more.
And you know what’s even better about this recipe?
How simple it is. Minimal yet so loud. Which happens a lot with Italian food.
You look at the ingredient list and it seems so one-note: Chicken and tomatoes. You think “This? Nah.”
And then you make it and wonder why you’ve ever previously bothered making or eating anything complicated.
So, arrabbiata...what’s that?
No, it’s not a social disease.
It’s basically a marinara sauce spiked with chili peppers for heat.
The literal translation would be “angry”, “furious” or even “in a rage” chicken — from the heat of the chili peppers.
I suppose how angry is determined by how hot you decide you want to make that red sauce. My version of spicy chicken is more like mildly ticked off.
But you can go off the charts angry, if that’s what you like.
To make my chicken arrabbiata I use a combination of red pepper flakes, cayenne pepper, and smoked paprika along with lots of tomatoes. But feel free to use chili powder if that’s what you have.
Just make sure that the spiciness is as desired.
As with most Crock-Pot recipes, this one is as simple and easy as can be, it does not require your full concentration, and it won’t cause any furrowed brows.
Plus it’s very forgiving on time.
You just throw everything in and forget about dinner until the end of the day.
By the time you come back, the house will be filled with heavenly aromas.
I like to serve Chicken Arrabbiata over zoodles or with crisp green salad to cool the heat but if you’re into pasta this works beautifully over penne.
Creamy Crock-Pot Chicken Arrabbiata Print this recipe!
Ingredients
Serves 6
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
Grated Parmesan cheese
Lemon zest
*arrowroot powder acts like cornstarch
Directions
In a bowl combine diced tomatoes, crushed tomatoes, tomato paste, olive oil, broth, white wine, basil, red pepper flakes, arrowroot (or cornstarch), salt, and pepper. Set aside.
Grease the inside of your Crock-Pot bowl with a bit of olive oil.
Add garlic at the bottom of the Crock-Pot, then chicken chunks, and then pour tomato mixture over it.
Cover with a lid, and cook on high for 4 hours or on low for 6 hours.
When ready, give a good stir, adjust seasoning, sprinkle with fresh chopped parsley, grated Parmesan, lemon zest, and serve.
Nutrition facts
One serving yields 342 calories, 10 grams of fat, 9 grams of carbs, and 49 grams of protein.
Labels:
Dinner,
Gluten-Free,
Grain-Free,
Lunch,
Paleo,
Primal,
Recipes,
Slow Cooker,
Whole30
Subscribe to:
Post Comments (Atom)
This looks awesome! Love that you served in w zoodles!
ReplyDeleteThat does look amazing! Yum!
ReplyDeleteLove how healthy this is while still technically being comfort food.
ReplyDeletelifestyle by joules
Even though I'm a very kind guy (occasionally, I mean), I do love arrabiatta! It might balance me out, ha-ha. And what a delicious version an of old good classic!
ReplyDeleteI definitely want to try this! I have been looking for more crock pot recipes.
ReplyDeleteI have been craving pasta dishes for a week! I really like the noodles you used. I have been wanting to make those for a while.
ReplyDeletexoxoBella | http://xoxobella.com
"Like a day at the Spa." I knew it! You spend your days in spas. Do you also spend them getting your nails done? ;-) Totally kidding. We actually just got a new Crock Pot after I broke ours a couple of years back. I think this chicken arrabbiata is going on the list for sure! I've been a fan of arrabbiata for a long time, but mainly because it's just plain fun to say. #WolfpackSpaDays
ReplyDeleteI'm convinced. I NEED to try zucchini noodles. This looks so healthy and delicious. I'm sold!
ReplyDeleteThis is so beautiful... love the spice of red pepper flakes in just about everything. You are the Zoodle King.
ReplyDeleteLove your chicken dishes Mike, making this one tomorrow....Thanks, C
ReplyDeleteI just dug my crockpot out to make some chili, but after that, this one is on the menu for next week! I love the simplicity and creamy sauces are my downfall!
ReplyDeleteGreat recipe but... what is it with food bloggers who insist on posting the same picture over and over, with a slightly different angle? We don't need the load times! Just give us the recipe!
ReplyDeleteAgree
DeleteI made this and it is very watery. The sauce is not thick at all and I did use cornstarch. What can be done about this for next time?
ReplyDeleteWhat is the serving size of this meal?
ReplyDeleteI made this with your 'Easy Baked Fish with Garlic and Basil' and together it was one of the best meals I've ever made. Will definitely be on my monthly meal rotation 🙂 can’t wait to try your other recipes and please visit us: https://www.beckandbulow.com
ReplyDeleteJust cooked this, tastes great... Looks nothing as pictured.
ReplyDelete