Slow Cooker Chicken and Olive Sauce

Saturday, May 21, 2016
This is referred to as a Puttanesca Sauce. Slow cooked with olives and tomatoes this is a great way to change up that chicken dish. Over an rigatoni or your favorite macaroni this will be a hit for all my olive lovers out there!

Slow Cooker Chicken and Olive Sauce
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
1/2 teaspoon dried crushed red pepper flakes
1/4 cup white wine
Garnish with Pecorino Romano long shredded grating cheese

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  your favorite pasta, rice or with hot loaf of crusty bread.
Mashed potatoes, corn on the cob or saute spinach go great with this dish!

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