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Slow-cooker chicken diavola
Ingredients
- 1 pound chicken thighs boneless; skinless
- 6 ounces jarred sliced roasted red peppers drained
- 1/2 yellow bell pepper red; chopped
- 4 cloves garlic smashed and chopped
- 1/2 shallot thinly sliced
- 3 tablespoons tomato paste
- 3 tablespoons sun-dried tomatoes chopped; plain or packed in oil and drained
- 3 tablespoons hot cherry peppers jarred; drained; sliced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper or to taste black pepper; crushed
- 1/3 cup orzo
- 2 tablespoons heavy cream or half and half
- parsley fresh
Directions
- In a 6- to 8-quart slow-cooker, combine the chicken, roasted peppers, bell pepper, garlic, shallot, tomato paste, sun-dried tomatoes, cherry peppers, oil, salt, crushed red pepper and several generous grinds of black pepper. Cook on low for 5 hours.
- Stir in the orzo and cook on low for 15 minutes more, until the orzo is plumped and just tender.
- Turn off the heat and stir in the cream, if using. Coarsely shred the chicken with two forks. Garnish with parsley to serve.
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