2 lbs. boneless, skinless chicken thighs, cut into 2 inch pieces
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 cup tomato paste
1 cup chicken broth
1 red bell pepper, chopped
1 green bell pepper, chopped
14 ounce can artichoke hearts (NOT marinated), drained
4 ounce can kalamata olives, drained
1 teaspoon dried Italian seasoning
1/8 teaspoon pepper
1/3 cup toasted sliced almonds
In a large saucepan, cook sausage until browned.
Remove sauce to paper towels to drain. Drain
saucepan, but do not wipe out.
Add onion and garlic to drippings in pan; cook and
stir for 5 to 6 minutes until tender.
In 4 quart crockpot, mix all ingredients except for
the bell peppers, artichoke hearts, olives, Italian
seasoning, pepper, and almonds.
Cover crockpot and cook on LOW for 6 to 8 hours or
until chicken is thoroughly cooked and no longer
pink in center. Add bell peppers, artichoke
hearts, olives, and Italian seasoning, and cook
for 20 to 30 more minutes on HIGH. Sprinkle with
toasted almonds and serve with hot cooked noodles,
mashed potatoes, or rice. Serves 6 to 8
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