Ingredients

• 2-1/2  to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks), skinned
•   Salt
•   Black pepper
• 1/2  cup yellow sweet pepper, coarsely chopped (1 small)
• 1/2  cup sliced, pitted ripe olives and/or pimiento-stuffed green olives
• 1  26-ounce jar spicy red pepper pasta sauce
•   Hot cooked pasta (optional)

Directions

1. 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.

2. 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 cooked pasta. Makes 6 servings.