Robust slow cooker puttanesca


  • Prep Time20 mins
  • Total Time20 mins
  • Makes10 to 12 servings
*PLUS Cooking time: 120 minutes


  • 2 796-mL cans diced tomatoes

  • 1 cup black, preferably kalamata olives, or stuffed green olives

  • 8 garlic cloves, or 3 tbsp bottled chopped garlic

  • 1/4 cup drained capers

  • 1 to 2 tsp hot red-chili flakes

  • 24 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.

Nutrition (per serving)

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

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.