This pantry-friendly, one-pot meal is inspired by Italian chicken diavolo, a chile-slicked grilled chicken dish. But it’s most similar to the Italian-American invention fra diavolo, a spicy, tomato sauce often served with seafood. Here, chicken thighs braise in a rich, olive-oiled mix of tomato paste, peppers and sun-dried tomatoes. There’s no need to add extra liquid because all those ingredients give off their moisture as they cook, creating enough sauce to cook the orzo that’s added at the end. Enrich with a splash of cream to bring it all together and tame the heat, just a little. If your crushed red pepper flakes are fresh, one teaspoon will yield a medium spicy result. Feel free to adjust up or down, depending on your taste.

News Source : https://www.oregonlive.com/nytcooking/2026/01/769626473-slow-cooker-chicken-diavolo-with-orzo.html