INGREDIENTS:
2½ – 3 lb Chicken Legs & Thighs, skinned
Salt & Pepper, to taste
1 Yellow Sweet Pepper, cut into strips
¾ cup Sliced, pitted ripe olives
1 jar (24 Ounces) Arribiata Pasta Sauce
DIRECTIONS:
1. Season chicken pieces with salt and pepper, to taste. Place in a 3 1/2 or 4 quart slow cooker. Add yellow pepper and olives to cooker. Pour pasta sauce over chicken mixture in cooker.
2. Cover and cook on low for 6-7 hours or on high for 3 to 3 1/2 hours. If desired, serve chicken and sauce over hot cooked pasta or polenta.
Source: BetterRecipes
2½ – 3 lb Chicken Legs & Thighs, skinned
Salt & Pepper, to taste
1 Yellow Sweet Pepper, cut into strips
¾ cup Sliced, pitted ripe olives
1 jar (24 Ounces) Arribiata Pasta Sauce
DIRECTIONS:
1. Season chicken pieces with salt and pepper, to taste. Place in a 3 1/2 or 4 quart slow cooker. Add yellow pepper and olives to cooker. Pour pasta sauce over chicken mixture in cooker.
2. Cover and cook on low for 6-7 hours or on high for 3 to 3 1/2 hours. If desired, serve chicken and sauce over hot cooked pasta or polenta.
Source: BetterRecipes