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> Recipes > Low Carb Crockpot > Spicy Chicken with Peppers and Olives
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Spicy Chicken with Peppers and Olives
Ingredients
- 2 1/2 to 3 pounds meaty chicken pieces (breast, thighs, and drumsticks), skinned
- salt
- black pepper
- 1 small yellow sweet pepper, coarsely chopped
- 1/2 cup sliced, pitted ripe olives and/or pimiento-stuffed green olives
- 1 26-ounce jar spicy red pepper pasta sauce
- Hot cooked whole wheat pasta (optional)
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Prep: 20 Minutes
Cook: Low 6 to 7 Hours, High 3 to 3 1/2 Hours
Makes: 6 Servings
Slow Cooker: 3 1/2- or 4-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a 3 1/2- or 4-quart slow cooker place the chicken. Sprinkle lightly with salt and black pepper. Add sweet pepper and olives to cooker. Pour sauce over mixture in cooker.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, serve chicken and sauce over hot pasta.
Nutrition Fact per Serving: 239 cal. 10 g total fat(2 g sat. fat), 77 mg chol., 592 mg sodium, 10 g carb, 3 g fiber, 27 g pro.
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