Crockpot Chicken Puttanesca Pepper Sauce is a delicious sauce with fresh plum tomatoes and pitted Kalamata olives. I have to say sometimes crock pot cooking even astounds me, this recipe was so much like old fashioned stove top I was over joyed by the results. Next time I would serve this wonderful sauce and chicken over a favorite pasta.
This sauce is super special when made with the best olive oil you can buy. Fresh herbs, spices and the olive oil enhances the flavors in this slow cooked sauce. The anchovies and fresh tomatoes just puts it over the top. Sometimes I add just a splash or Merlot wine to make it just a little deeper in color and flavors.
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Crockpot Chicken Puttanesca Sauce Recipe
4 to 6 boneless chicken breast
2 green bell pepper sliced and cleaned
1/4 cup olive oil
6 cloves minced garlic
2 pounds of fresh plum tomatoes put through food processor (remove stems first and cut off the tops, add whole) or 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted, and halved Kalamata olives or use black olives
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons minced anchovy fillets (about 8 fillets) or use anchovy paste around 4 ounces
1/2 teaspoon dried crushed basil or fresh leaves one of two
1/2 teaspoon dried crushed red pepper flakes
1/4 cup white wine
a handful of fresh parsley
Garnish with Pecorino Romano long shredded grating cheese
Optional: 1/4 cup Merlot wine
In a bowl mix all ingredients together to blend except chicken and olives. Place chicken into an oil sprayed crock pot on high. Pour the tomato mixture over the top. Cook around 4 hours. Add the olives.
Cook up to 2 more hours or until chicken is cooked all the way through and tender.
Usually on low it will take up to 8 hours total.
Serve chicken garnished with grating cheese.
The sauce can be serve over pasta or with other sides dishes of your choice.
Mashed potatoes, corn on the cob or saute spinach go well with this chicken.