Shelly's Recipe

Crockpot Chicken Puttanesca Pepper Sauce

Category: Chicken

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 pasta or with other sides dishes of your choice.