Crock Pot Chicken Puttanesca
- 3 lbs boneless skinless chicken thighs
- 1 large onion, sliced thin
- 2 (6 ounce) cans tomato paste
- 1 (14 ounce) can diced tomatoes
- 1 green pepper (feel free to substitute with red)
- 8 ounces sliced baby bella mushrooms (you could add more if you like)
- 6 chopped garlic cloves
- 3 teaspoons italian seasoning
- 3 tablespoons capers
- 10 stuffed green olives (chopped) or 10 black olives
- 2 teaspoons kosher salt ((or more to taste)
- 1 1/2 teaspoons crushed red peppers
- 1/2 cup dry white wine (or cooking wine)
- Lay sliced onions in bottom of crock pot. Place chicken on top. In a large bowl, mix all other ingredients and pour over chicken. Cook on low for 7 hours.
chicken thighs, onion, tomato paste, tomatoes, green pepper, baby bella mushrooms, garlic, italian seasoning, capers, green olives, kosher salt, red peppers, white wine
Taken from www.food.com/recipe/crock-pot-chicken-puttanesca-446441 (may not work)