This recipe calls for anchovies and capers but some people don't like them, so you can leave them out if you want. It will still be very flavourful! Puttanesca means whore in Italian!! Those Italians, honestyly, they think nothing of using a curse word to describe their food---however it is really quite delicious. I have put it together this morning in my slow cooker and since it is snowing out there today, it should be a welcome dinner on a wintery day! I have a 4 quart slow cooker, so if you are using a bigger one than that you should be adding more chicken and tomatoes to fill it to at least half-way.
Ingredients:
-4 boneless, skinless chicken breasts or thighs (I used chicken breasts from frozen, because that is what I had on hand---the thighs would work very well though)
-4 anchovies, chopped (optional & you can rinse them if you want to reduce the salty taste)
-3 cloves garlic, minced (or 1 tsp garlic powder)
-1 28 oz can good quality Italian Romano tomatoes (I used San Marzano as they are top quality)--you are using only the tomatoes, chopped into chunks with kitchen shears---drink the juice that is left over or save it for another day to make sauce.
-1 cup kalamata olives, pitted and sliced (you can rinse these to get rid of some of the salt)
-3 tbsp capers (optional)--again, these are very salty, so you can rinse them first if you wish
-1/2 tsp dried hot chili flakes
-1 tbsp dried oregano
-1 tsp freshly ground black pepper
-4 slices of mozzarrella cheese (optional and you add this in the last 15 minutes of cooking, just to melt on top)
Directions:
1. Place chicken in slow cooker. Add everything but the cheese on top. Stir a bit. Cover and cook on low for 5 to 6 hours. In the last 15 minutes of cooking, place the slices of cheese on top (if using) and turn to high to allow them to melt. Enjoy!
