Place first 5 ingredients in a 6-qt. slow cooker; stir in salt, crushed red pepper, and black pepper. Whisk together tomato paste and wine, and add to slow cooker. Add drained tomatoes and chicken. Cover and cook on LOW 8 hours.
Uncover and carefully remove chicken from slow cooker, using tongs. Increase slow cooker temperature to HIGH. Cover and cook tomato mixture 30 more minutes or until sauce thickens to desired consistency.
Meanwhile, cook pasta according to package directions. Remove chicken meat from bones; discard bones. Shred meat. Stir olives and next 2 ingredients into sauce. Serve immediately over spaghetti.
A little work chopping everything but absolutely delish! Don't know why the other reviewer said "wouldn't make again" but I definetly will. It's super flavorful and hearty. I've never posted a review before but felt I needed to this time - since the other review was negative. I highly recommend giving it a try :-)
This was so good! It will go in our regular rotation. Next time, I will chop the veggies and prep the food in the slow cooker the night before, then put in the slow cooker in the morning for 10 hours. Absolutely delicious!
Have been eating on this over the last week and am not tiring of it yet. Lots of flavor, some heat and a nice salty burst each time I bite into a kalamata olive. Great over pasta, but also wonderful over brown rice or multi-grains. Will definitely be making this again.