Robust slow cooker puttanesca

Prep 20 min
Plus Cooking time: 120 minutes
Makes 10 to 12 servings

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2 796-mL cans
diced tomatoes
1 cup
black, preferably kalamata olives, or stuffed green olives
garlic cloves, or 3 tbsp bottled chopped garlic
1/4 cup
drained capers
1 to 2 tsp
hot red-chili flakes
skinless, bone-in chicken thighs


  • Pour tomatoes into bowl of slow cooker. Pit black olives. Mince fresh garlic. Stir into tomatoes with capers and chili flakes. Submerge chicken in sauce. Cover and cook on high setting 4 to 5 hours or low setting 8 hours. Remove chicken to a bowl.
  • Carefully ladle cooking liquid into a large wide saucepan. Bring to a boil over high heat. Reduce heat to medium. Boil gently, uncovered and stirring often, until sauce thickens, 20 to 30 minutes. Stir in chicken.

We’ve turned puttanesca, one of our favourite Italian tomato sauces, into a delicious, slow-cooked chicken stew.

From the freezer

Remove meat from thighs and seal with sauce in a plastic bag. Freeze up to 3 months. Defrost. Reheat in microwave or a saucepan. Great over wide egg noodles with broccoli.


Remove meat from thighs. Add to sauce. Cover and refrigerate up to 3 days. Reheat for hot, open-faced sandwiches.


Chicken with sauce is delicious with boiled potatoes and mixed vegetables.


Calories 190, Protein 23.5 g, Carbohydrates 6.9 g, Fat 7.6 g, Fibre 1.3 g, Sodium 676 mg.
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