2 cups cooked chicken, shredded into bite-sized pieces (find out how to make a huge batch here)
1 onion, minced
6 garlic cloves, minced
1 TBS extra-virgin olive oil
1 TBS fresh thyme, minced or 1 tsp dried
1/4 tsp red pepper flakes
1 cup chicken broth (you can use some of the broth you made in Overnight Crockpot Chicken Stock)
1 (14.5 oz) can diced tomatoes, drained
1 (15 oz) can or jar of tomato sauce (I used Cucina Antica Tomato Basil)
2 TBS Arrowroot Powder
3/4 cup pitted Kalamata olives
1/2 cup minced fresh italian flat-leaf parsley
Salt + Pepper
1. Combine onion, garlic, oil, thyme, and red pepper flakes in a bowl and microwave for about 5 minutes, stirring occasionally, until the onion is softened. Put mixture in slow cooker.
2. Add broth, tomatoes, tomato sauce and arrowroot powder into the slow cooker and stir.
3. Cover and cook on low for 2 1/2 hours.
4. Add chicken, olives and parsley into the slow-cooker with the sauce. Season with salt and pepper to taste. Serve over vegetable "noodles" of your choosing (I prefer Butternut Squash "noodles").