3 lbs chicken parts (your choice), bones and skin removed
1 green bell pepper, chopped in 1 inch chunks
1 yellow bell pepper, chopped in 1 inch chunks
1 medium size onion, chopped in 1 inch chunks
1 jar (24 oz) Puttanesca sauce (spaghetti/marinara sauce)
1 cup sliced ripe or green olives (your choice)
fresh spinach optional
Arrange the bell peppers and onions evenly in the bottom of crockpot.
Top with the chicken, arranging evenly.
Pour the Puttanesca sauce over the chicken, making sure it's all coated well, then sprinkle the olives on top.
Set crockpot to LOW and cook for 7 hours or until chicken is tender.
Serve chicken with sauce spooned over the top.
You may also wish to serve the chicken over a bed of fresh spinach with the sauce spooned over all.
Will serve 6 to 8.
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