Not too long ago I was having a serious craving for puttanesca. I was also feeling pretty lazy, so a crock pot recipe was a must. I failed to find a recipe that I was 100% sold on, but I succeeded in creating a delicious recipe of my own. Zach’s only complaint was that it tasted like olives, but since that’s what puttanesca essentially is, I’ll take it as a compliment! If you love the flavors of traditional puttanesca, but don’t want to slave over a hot stove all day then this recipe is for you.
Crock Pot PuttanescaIngredients:1 lb boneless, skinless chicken breasts, cut into 1 inch cubes1/2 cup kalamata olives, pitted and sliced1 pint mushrooms, cleaned and sliced3 Tablespoons capers1 Tablespoon minced garlic1 Tablespoon red pepper flakes1 can fire roasted tomatoes1 can petite diced tomatoesPreparation:Place chicken in bottom of crock pot and top with remaining ingredients. Cook on low for eight hours. Serve over pasta of choice and enjoy!