4 boneless, skinless chicken thighs
1 pint cherry tomatoes, halved
3 garlic cloves, peeled and chopped
1 tablespoon dried oregano (2 tablespoons fresh, finely diced)
1/2 teaspoon dried red chile flakes
1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup pitted kalamata olives (no juice)
4 ounces fresh mozzarella cheese, sliced (to add at the very end; not pictured)
cooked pasta for serving (I used gluten free angel hair)
The Directions.
Use a 4-quart slow cooker for best results.
If you only have a 6-quart, use more chicken, or don't cook it quite as long (I'd check after 4 hours on low, 3 hours on high).
Plop the chicken into the bottom of your slow cooker and add all of the other ingredients, except for the cheese.
Cover, and cook on low for 5 to 6 hours or on high for about 4 hours.
If you'd like, you can cook longer, but the chicken will probably fall apart and begin to shred. That's okay with me --- but if it's not with you, consider yourself forewarned!
Before serving, top with sliced fresh mozzarella cheese, and cook on high for about 15 minutes, or until the cheese has melted.
Serve over hot buttered pasta with a green salad.
The Verdict.
This is a fancy-pants chicken recipe that is super easy yet it tastes like you spent all day in the kitchen.
There is very little chopping required (only from garlic; you could always use jarred if you prefer) and you can throw it all in the pot before you even put on your contacts and drain the coffee.
I had Chicken Puttanesca last summer at an Italian restaurant and knew I needed to figure out how to make it at home.
I'm not, however, going to tell you what Puttanesca means because that's why they invented Google and this is a family-friendly website.
:-)
other great Italian Slow Cooker Food:
