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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.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4
Calories 285kcal

Equipment

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.

Nutrition

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