Crockpot Chicken Puttanesca

Need an easy and delicious dinner idea?  Here you go, Crockpot Chicken Puttanesca!  You can make it low carb by skipping the pasta, potato, or polenta; and even without the starch, this dish is very filling and satisfying. The anchovies add a touch of Omega 3 fats, as well as calcium from their bones. This is the perfect dish for a dreary, cold, fall evening; and would be great to serve to family or friends. I used the leftovers to make an Italian version of shakshouka, which is what I have pictured here, along with baby kale. 

Ingredients
1.75-2# Chicken Thighs or Breast (2-3 cans drained chickpeas or white beans to make it vegan)
Olive Oil
2, 15oz cans diced tomatoes (only use 1 can to make a less 'saucy' version)
1/2 cup chopped green or black olives
1 tsp minced garlic
1/2-1 Tbs Italian Seasoning
6 anchovy fillets
Salt and Pepper to taste
1/2 tsp Red Chili Flakes (optional)
1+ Tbs capers (optional)

Steps
1. Brown the Chicken in the olive oil 
2. Combine the chicken with the remaining ingredients in your slow cooker.
3. Cook on high 3hrs or low for 5+ hours.  Or Instant Pot, high pressure or poultry setting for 15 minutes.
4. Serve over pasta, baked potato, polenta, spaghetti squash, or zucchini noodles.  
Feel free to sprinkle with fresh parsley or parmesan cheese.
*Serves 3-6

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