2teaspoonscorn starch plus 3 teaspoons waterwhisked together in a small bowl (to thicken up sauce - leave out if you want a thinner sauce consistency)
2tablespoonsfresh chopped parsleyplus more for serving
Fresh basil leavesfor garnish (optional)
grated Parmesan cheesefor serving (optional)
Season chicken with salt and black pepper. Heat olive oil in a large non-tick skillet over medium high heat. Sear chicken until golden brown, about 3 minutes per side. Transfer chicken to slow cooker. Alternatively, if pressed for time, skip browning and add chicken straight to a 6 quart slow cooker.
Add the garlic, onion, bell peppers, carrots, mushrooms, diced tomatoes, tomato paste, dried basil, oregano, rosemary, thyme and salt and black pepper to taste. Stir to combine. **(Do not worry if the mixture looks dry, the tomatoes will release more liquid as this cooks - if you like this dish more saucy or soup-y - you can add 1/2 cup chicken broth or water)
Cover and cook on high for 3-4 hours or on low for 4-6 hours.
minutes prior to serving, stir in the olives, kale and corn starch / water slurry into the slow cooker and cook for an additional 20-30 minutes on HIGH, or until sauce thickens up slightly and kale is wilted.
Sprinkle with chopped parsley, basil leaves and taste and season with additional salt or black pepper, as needed.
Serve hot over pasta, zucchini noodles, rice or your favorite sides and top with grated parmesan, if desired.