Absolutely! Here’s a flavorful, comforting, and low-effort recipe for Slow Cooker Chicken Scampi — tender chicken in a buttery, garlicky, lemon-white wine sauce with bell peppers and Italian herbs. It’s inspired by the restaurant-style dish, but made easy in the crockpot.
🐔 Slow Cooker Chicken Scampi
📝 Ingredients:
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4 boneless, skinless chicken breasts (or thighs, for extra tenderness)
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2 tablespoons olive oil
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1 tablespoon butter
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6 cloves garlic, minced
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1 onion, finely chopped
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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½ teaspoon crushed red pepper flakes (adjust to taste)
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1 teaspoon Italian seasoning
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½ teaspoon salt
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¼ teaspoon black pepper
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½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
(or substitute with chicken broth + 1 tablespoon lemon juice) -
½ cup low-sodium chicken broth
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2 tablespoons lemon juice (fresh)
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2 tablespoons chopped fresh parsley (for garnish)
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Grated Parmesan, for serving (optional)
🍝 Optional (To Serve):
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Cooked angel hair pasta, linguine, rice, or mashed potatoes
👨🍳 Instructions:
1. Sear the Chicken (Optional but Recommended)
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Heat olive oil and butter in a skillet over medium-high heat.
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Sear chicken breasts for 2–3 minutes per side, until lightly golden (not cooked through).
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Transfer to the slow cooker.
2. Add Veggies and Flavor
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Add garlic, onion, and sliced bell peppers over the chicken.
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Sprinkle with red pepper flakes, Italian seasoning, salt, and pepper.
3. Pour in the Liquids
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Pour white wine and chicken broth over everything.
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Cover and cook on:
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LOW for 5–6 hours, or
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HIGH for 2½–3 hours — until chicken is tender and fully cooked (165°F internal temp).
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4. Finish with Lemon
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About 15–30 minutes before serving, stir in fresh lemon juice.
5. Serve
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Serve chicken and peppers over pasta, rice, or potatoes.
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Spoon extra sauce over the top.
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Garnish with parsley and a sprinkle of Parmesan, if desired.
🔄 Variations:
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Add mushrooms or zucchini for extra veggies.
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Swap the wine for all broth + lemon juice if you prefer alcohol-free.
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Use chicken tenders for quicker cooking.