Chicken and Sausage Peperoncini Stew (Slow Cooker)

Ingredients

• 1 tablespoon heat-safe oil (like coconut or grapeseed)
• 1 pound Italian sausages, casings removed (sweet or spicy)
• 1-1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1/2 cup sliced peperoncini plus 1/2 cup liquid from jar
• 1/2 cup chopped shallots
• 2 garlic cloves, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• one or two pinches of cayenne pepper, more if you'd like it spicy
• 2 cups (16 ounces) marinara sauce
• 1/2 cup heavy whipping cream or coconut milk
• 3 tablespoons grated Asiago, Pecorino-Romano, or Parmesan cheese, plus additional for garnish (optional)

Instructions

1. 1

   Heat oil in a large skillet over medium-high...: Heat oil in a large skillet over medium-high heat. Add sausage to the pan and brown, stirring frequently, breaking up large chunks. Transfer to a 4-quart slow cooker. (It doesn't have to be cooked all the way through -- just get some color on it.)

2. 2

   Turn the heat up to high and add...: Turn the heat up to high and add chicken chunks. Brown the chicken quickly (again, doesn't have to be cooked through). Transfer chicken and any juices into the slow cooker.

3. 3

   Add remaining ingredients (except for the cream and...: Add remaining ingredients (except for the cream and cheese) into the slow cooker and give it a quick stir.

4. 4

   Cover and cook on low for 4-5 hours...: Cover and cook on low for 4-5 hours or high for 2-3 hours.

5. 5

   Add cream during the last 10 minutes of...: Add cream during the last 10 minutes of cooking.

6. 6

   Sprinkle cheese over the top and add more...: Sprinkle cheese over the top and add more for garnish, if desired. Serve over pasta, rice, mashed potatoes, quinoa, or zucchini noodles.