This excellent dish is easy to make and has lots of delicious flavor. Use kalamata or other more exotic olives for a more intense olive taste.
Prep Time: 25 minutes
Cook Time: 7 hours
Ingredients:
- 1 pound Italian sausages, cut into 1" pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 lbs. boneless, skinless chicken thighs, cut into 2" 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
Preparation:
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 5-6 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 6-8 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 20-30 more minutes on HIGH. Sprinkle with toasted almonds and serve with hot cooked noodles, mashed potatoes, or rice. Serves 6-8
