Slow cooker chicken stew with roasted-pepper rouille

SmartPoints® value per serving
Total Time
3 hr 35 min
20 min
3 hr 15 min
Rouille is a French mayonnaise sauce, similar to an aioli, that is traditionally served on fish dishes. Here the rouille is flavored with roasted bell pepper, garlic and hot sauce to add a heavy flavor kick to each serving of the chicken stew. The tender chicken thighs and vegetables get a roasted flavor from the quick saute before they go in the slow cooker making the final stew rich with sophisticated flavor. Serve this dish with some egg noodles or a simple side of roasted hericot vert green beans. The shorter cook time makes this a great dish for a busy weekend dinner.


Uncooked bone in skinless chicken thigh

24 oz, 4 (6-ounce thighs), trimmed

Dried thyme

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Olive oil

1½ tsp

Uncooked fennel bulb(s)

2 item(s), small, sliced

Uncooked leek(s)

2 medium, cut lengthwise in half and sliced (white and pale green parts only)

Garlic clove(s)

4 large clove(s), finely chopped


0 tsp, (large pinch) threads, crushed

White wine

cup(s), or vermouth, dry

Canned tomato paste

1 Tbsp

Canned diced tomatoes

14½ oz, (1 can)

Canned chicken broth

½ cup(s)

Orange zest

2 strip(s), (3-inch strips)

Roasted red peppers (packed in water)

½ cup(s), drained and patted dry with paper towel

Light mayonnaise

3 Tbsp

Garlic clove(s)

1 medium clove(s), crushed through a press

Hot pepper sauce

½ tsp, or to taste (such as Tabasco)

Table salt



  1. Sprinkle chicken with thyme, salt, and pepper. Heat oil in large skillet over medium- high heat. Add chicken and cook until golden brown, about 3 minutes per side. Transfer to 4- or 5-quart slow cooker.
  2. Reduce heat to medium. Add fennel and leeks to skillet; cook, covered, stirring occasionally, until vegetables are tender, about 5 minutes. Add chopped garlic and saffron; cook, stirring frequently, until fragrant, about 30 seconds. Add wine and tomato paste; bring to boil, stirring until blended. Stir in diced tomatoes, broth, and orange zest. Pour tomato mixture over chicken. Cover and cook just until chicken is fork-tender, 21/2–3 hours on high or 5–6 hours on low.
  3. Meanwhile, to make rouille, combine roasted peppers, 2 tablespoons mayonnaise, the crushed garlic, hot sauce, and salt in mini–food processor; pulse until smooth. Transfer sauce to small bowl; stir in remaining 1 tablespoon mayonnaise. Taste and season with additional hot sauce, if desired. Cover and refrigerate.
  4. Discard orange zest from chicken. Place 1 chicken thigh in each of 4 large shallow bowls and spoon vegetables and sauce over and around chicken. Top each serving with dollop of rouille.
  5. Serving size: 1 chicken thigh, 1/2 cup vegetables and sauce, and scant 2 tablespoons rouille