Creamy Crock-Pot Chicken Arrabbiata


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


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.