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The familiar, comforting sound of a beloved chicken dish reverberates through the air at every family reunion. It gives me great pleasure to present to you today a recipe that combines the flavor of classic scampi with the convenience of slow cooking: Chicken Scampi in a Slow Cooker. Although it has its origins in Italian cuisine, this simplified take on shrimp scampi has become a favorite among families throughout the country. Making it in a slow cooker not only gives it that home-cooking convenience, but it also thoroughly infuses the flavors.
To lighten the meal and soak up the flavorful garlic-butter sauce, try serving it over angel hair pasta or some crusty toast. Pair with a refreshing green salad or cooked green beans for a more modern twist. As you savor each mouthful, memories of warm family meals from bygone days flood back.
PAID LISTING
Chicken Scampi in a Slow Cooker with 4 Servings
Recipe Items
Four skinless, boneless chicken breasts
1/2 teaspoon of salt 1/4 cup of all-purpose flour
one eighth of a teaspoon of black pepper
Olive oil, 1/4 cup
Minced garlic, five cloves
finely sliced red bell pepper, one (1)
Thinly slice one yellow bell pepper.
chicken broth, half a cup
one-fourth cup vinegar
One teaspoon of Italian seasoning
one-fourth cup of fresh parsley, chopped
1/4 cup of Finely grated Parmesan
How to Follow
- In a big resealable plastic bag, combine the flour, salt, and pepper. Mix in the chicken and coat it well by shaking.
Second, in a pan set over medium heat, warm the olive oil. After a few minutes on each side, the chicken should be golden brown.
After the chicken has been browned, place it in the slow cooker.
Add the minced garlic and sliced bell peppers to the same pan and sauté until they are almost soft. Brush the slow cooker with the sauce. Add the chicken.
- Combine the chicken stock, lemon zest, and Italian spice. After adding the peppers and chicken, pour the mixture on top.
- Once the chicken is a little soft, cover and simmer on low for around four to five hours.
- Just before serving, top with some grated Parmesan and chopped parsley.
Changes and Hints
Combine the Italian spice with a teaspoon of red pepper flakes for a spicier kick. To give it a seafood touch, add shrimp in the final 30 minutes of cooking if you’re feeling adventurous. To make sure there’s enough of sauce to pour over pasta or soak bread, double the broth and lemon juice.
