Slow Cooker Chicken Puttanesca

If you love the bold flavors of classic pasta puttanesca, you’ll enjoy this easy slow cooker twist. Boneless chicken breasts simmer with juicy tomatoes, briny olives, capers, garlic, and Italian herbs until they’re tender and infused with flavor.

Everything goes into the slow cooker in just a few minutes, making it an easy dinner for busy days. Serve it over pasta, rice, zucchini noodles, or simply with a loaf of crusty bread to soak up every bit of the savory tomato sauce.

I love spaghetti alla puttanesca, a classic Italian pasta dish made with a sauce consisting of tomatoes, olive oil, anchovies, olives, capers , crushed red pepper flakes, and garlic.

But I never thought of adding chicken until this recipe showed up in my email a while back. With it’s short list of fresh, flavorful ingredients, I just knew it would be a winner of a chicken dinner 🙂

Why You’ll Love This Chicken Puttanesca

• Easy dump-and-go slow cooker recipe.
• Classic Italian-inspired flavors.
• No browning required.
• Naturally high in protein.
• Delicious served over pasta, rice, or vegetables.

Ingredients & Substitutions

• Boneless, skinless chicken breasts – Lean, tender, and perfect for soaking up all the savory flavors. Boneless skinless chicken thighs also work well and stay especially juicy in the slow cooker.
• Cherry tomatoes – They soften as they cook, creating a light, fresh sauce. Roma tomatoes or one can (14–15 ounces) of diced tomatoes can be substituted.
• Kalamata olives – Their rich, briny flavor is one of the signature ingredients in puttanesca. Black olives can be substituted if that’s what you have.
• Capers – Add the salty, tangy flavor that makes puttanesca so distinctive. If you’re not a caper fan, reduce the amount rather than omitting them completely.
• Garlic – Fresh garlic provides the best flavor, but granulated garlic works well too.
• Italian seasoning – A convenient blend of herbs. Dried oregano or Herbs de Provence (affiliate link) are both good alternatives.
• Crushed red pepper flakes – Add gentle heat. Increase or decrease to suit your taste.
• Kosher salt and black pepper – Season everything and bring the flavors together.

Optional Garnishes

• Fresh chopped parsley
• Grated Parmesan cheese
• Crumbled feta
• Fresh basil
• A drizzle of good extra-virgin olive oil

How to Make Crock Pot Chicken Puttanesca Step-by-Step

Step 1: Gather and Prep Your Ingredients:

Step 2: Load the Crock Pot, Cover & Cook

Use a 4-quart slow cooker (affiliate link) for best results. If you use a larger crock pot your chicken is apt to cook more quickly, so check it sooner to prevent overcooking it.

Season the chicken with salt, pepper and Italian seasoning and then place them in the bottom of your slow cooker.

Top with remaining ingredients.

Cover, and cook on LOW for 4 to 6 hours, or on HIGH for 3 to 4 hours, or until the chicken is cooked through and fork tender.

Tips for Success

• If you enjoy a more traditional puttanesca flavor, stir in 2 or 3 chopped anchovy fillets or a teaspoon of anchovy paste before cooking. They melt into the sauce and add savory depth without making the dish taste fishy.
• Check the chicken early if using a larger slow cooker, since it may cook faster.
• Don’t overcook the chicken breasts—they’re done when they reach 165°F and shred easily with a fork.
• If your tomatoes release a lot of liquid, uncover the slow cooker for the last 20–30 minutes or simply serve the extra juices over pasta or rice.
• Taste the sauce before serving and adjust the salt if needed, since olives and capers vary in saltiness.

Serving Suggestions

Serve with:

• pasta (regular, whole wheat, or Carba-Nada if you enjoy it)
• creamy polenta
• rice
• cauliflower rice
• zucchini noodles
• crusty Italian bread
• a crisp green salad
• roasted broccoli or green beans

Storage

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• The flavors become even better the next day.
• Freeze for up to 3 months.

How Many Calories and WW Points?

According to my calculations, each serving of chicken and puttanesca sauce has just 192 calories and 1 WW Point.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)

If you’ve made this Slow Cooker Chicken Puttanesca, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: adapted from A Year of Slow Cooking

FAQs

What is puttanesca?

Puttanesca is a classic Italian sauce traditionally made with tomatoes, olives, capers, garlic, and red pepper flakes. This recipe adapts those bold flavors for an easy slow cooker chicken dinner.

Can I use chicken thighs?

Absolutely. They’re an excellent substitute and stay especially tender in the slow cooker.

Can I use canned tomatoes?

Yes. A can of diced tomatoes works well when fresh tomatoes aren’t in season.

Is this recipe spicy?

It has just a mild kick from the red pepper flakes. Add more or less to suit your taste.

Can I freeze it?

Yes. Cool completely before freezing for up to 3 months.

More Easy Italian-Inspired Chicken Dinners

• Boneless, skinless chicken thighs braised with tomatoes, carrots, celery, onions and topped with a Gremolata with garlic, parsley and lemon zest, Slow Cooker Chicken Thighs Osso Buco is a grand slam, out of the park winner!
• Slow Cooker Chicken Cacciatore is my easier, low fat version of the Italian classic that turns out just as good considering how easy it is to make.
• Low Fat Crockpot Chicken and Peppers is a simple low Point meal that can be enjoyed as is, or over zucchini noodles, or cauliflower rice to keep it low carb.
• The secrets to this delicious Slow Cooker Chicken Pasta Fagioli are the fresh rosemary, thyme and bay leaves.
• I kept my Spaghetti alla Puttanesca gluten-free by serving it with brown rice spaghetti, but you can enjoy it with the spaghetti of your choice, or keep it low carb with zoodles!