Easy Crockpot Chicken Puttanesca for a Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, consider searing the chicken thighs in a skillet over high heat for 2 minutes per side before placing them in the slow cooker. This adds a layer of caramelized flavor to the meat that enhances the final dish.

If you choose to do this, ensure the chicken is not cooked through during the searing process, as the slow cooker will handle the rest of the cooking to reach the safe internal temperature.

Adjust the heat level by modulating the amount of red pepper flakes used. If you enjoy a spicier dish, you can increase the amount of red pepper flakes or add a pinch of cayenne pepper.

Conversely, if you prefer a milder sauce, you can reduce the amount of pepper flakes or omit them entirely. Always taste the sauce once the chicken is cooked and adjust the seasoning with salt or pepper if necessary before serving.

Variations

• White Wine Infusion: Add 1/2 cup of dry white wine to the slow cooker before adding the tomatoes. The acidity of the wine cuts through the richness of the chicken and enhances the overall brightness of the puttanesca sauce.
• Fresh Herb Finish: Stir in a handful of fresh chopped basil or parsley right before serving. The addition of fresh herbs provides a vibrant contrast to the deep, slow-cooked flavors of the tomato and olive base.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months; thaw in the refrigerator overnight.

Reheat

Reheat on the stovetop over low heat until the chicken is hot throughout, adding a splash of water if the sauce is too thick.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, ensure the chicken and sauce are cooled to room temperature within 2 hours of cooking before placing them in the fridge. When reheating, it is best to do so gently on the stovetop over low heat or in the microwave, adding a splash of water if the sauce has thickened too much during storage.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator for a day. You can assemble the ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator.

In the morning, simply place the insert into the slow cooker base and start the cooking cycle. This allows for a stress-free dinner preparation, ensuring a hot meal is ready when you return home.

Serving ideas

Serve this chicken puttanesca over a bed of al dente pasta, such as spaghetti or linguine, which acts as the perfect vessel for the rich, tomato-based sauce. Alternatively, pair it with crusty Italian bread to soak up every drop of the flavorful sauce. A simple side of steamed broccoli or a fresh green salad with a light vinaigrette provides a nice textural contrast to the tender chicken and savory sauce.

When plating, ensure each serving receives a generous portion of the olives and capers along with the chicken. The briny, salty elements of the puttanesca sauce are what define the dish, so distributing them evenly across all plates is important.

A light sprinkle of fresh parsley or freshly grated parmesan cheese can add a final touch of brightness and flavor that complements the robust, slow-cooked sauce beautifully.

Frequently asked questions

Recipe card

Easy Crockpot Chicken Puttanesca for a Weeknight Dinner

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 4

Ingredients

• 4 lbs boneless skinless chicken thighs
• 1/2 cup kalamata olives, pitted
• 2 tbsp capers, drained
• 1 tbsp Italian seasoning
• 1/2 tsp red pepper flakes
• 28 oz crushed tomatoes

Instructions

1. Place the boneless skinless chicken thighs into the bottom of the slow cooker, arranging them in an even layer so they cover the base of the insert. Ensure the chicken is fresh and chilled before beginning the preparation process to maintain food safety standards.
2. Scatter the kalamata olives, capers, Italian seasoning, and red pepper flakes over the chicken. Pour the crushed tomatoes evenly over the ingredients, ensuring the chicken is mostly submerged to allow the flavors to penetrate the meat during the slow braising process.
3. Cover the slow cooker and cook on low for 4 hours or high for 2 hours. Once finished, check that the internal temperature of the chicken has reached 165°F (74°C). Allow the chicken to rest for at least 5 minutes before serving on a warm plate.

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

12 g

Fat

22 g

Fiber

2.5 g

Sugar

6 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.