Why I Love This Recipe

This is one of those slow cooker dinners that takes a pretty simple ingredient list and turns it into something with so much flavor. Chicken thighs cook with red bell peppers, plenty of garlic, paprika, tomato paste, red pepper flakes, and red wine vinegar until they’re super tender and the sauce turns this gorgeous deep red color. Then just a little heavy cream gets stirred in at the end to smooth everything out without turning it into a super heavy cream sauce. Spoon it over rice with plenty of that red pepper sauce on top and dinner is done.

Enjoying The Leftovers

I really like this one for meal prep because the chicken just gets more flavorful sitting in that sauce. I usually portion it with rice so lunch is completely ready to go, but the leftover chicken would also be really good tucked into a warm pita or served with roasted potatoes and a veggie.

Storing

Let the chicken and sauce cool before transferring them to an airtight container. Store in the refrigerator for up to 4 days. You can store the rice separately or portion everything together if you’re prepping individual meals.

Reheating

Reheat the chicken and sauce gently in a saucepan over medium-low heat until warmed through. Add a small splash of chicken stock if the sauce has thickened more than you’d like. Individual portions can also be microwaved in 30-second intervals, stirring between each one.

A few tips before you start

Whisk the cornstarch into the cold liquid

  •  Make sure the cornstarch is completely dissolved in the chicken stock and red wine vinegar before it goes into the slow cooker. Adding it directly to the hot sauce later can leave you with little lumps

Want a smoother sauce?

  •  If you prefer fewer pieces of bell pepper and onion, remove the cooked chicken and use an immersion blender to partially blend the sauce before stirring in the heavy cream. Return the chicken once the sauce is the texture you like

Check the chicken at the earliest cook time

  •   Slow cookers can vary quite a bit. Start checking the chicken around the 2-hour mark on HIGH. Once it’s tender and cooked through, there’s no benefit to leaving it in longer
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Slow Cooker Red Pepper Chicken

Add everything to the slow cooker and a few hours later you have tender chicken sitting in the best savory red pepper sauce. The combination of bell peppers, paprika, tomato paste, garlic, and red wine vinegar gives it tons of flavor and that deep red color, while just a splash of cream at the end brings everything together. Add rice underneath to catch all that extra sauce and call it dinner.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
US M
Servings 4

Ingredients

  • 1 1/2 lb boneless, skinless chicken thighs
  • 1 tbsp paprika
  • 1/2 tbsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1 small yellow onion, diced
  • 2 red bell peppers, sliced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3/4 cup chicken stock
  • 2 tbsp red wine vinegar
  • 1 tbsp cornstarch
  • 2 tbsp heavy cream
US – M

Instructions

  • Add the chicken thighs, paprika, garlic powder, salt, black pepper, red pepper flakes, oregano, onion, red bell peppers, garlic, and tomato paste to the slow cooker.
  • In a small bowl, whisk together the chicken stock, cornstarch, and red wine vinegar until the cornstarch is completely dissolved. Pour the mixture into the slow cooker and stir everything together, making sure the chicken is well coated.
  • Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender and cooked through.
  • Once cooked, stir in the heavy cream until fully incorporated. Taste and season with additional salt and pepper as needed.
  • Leave the chicken thighs whole, break them into larger pieces, or shred the chicken directly into the sauce.
  • Serve warm over rice, spooning plenty of the creamy red pepper sauce over the top.

Equipment

crockpot
measuring cups
cutting board

Nutrition Per Serving

Calories: 285kcal | Carbohydrates: 14g | Protein: 39g | Fat: 8g | Fiber: 3g

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