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Prep Time: 10 Minutes Cook Time: 590 Minutes |
Ready In: 600 Minutes Servings: 6 |
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Slow cooker chicken thigh recipe from Ingredients:
1 medium onion, cut into wedges |
1 lb potato, yellow skin, cut into 1-inch pieces |
6 chicken thighs, skinless, boneless |
2 (14 1/2 ounce) cans no-salt-added diced tomatoes |
1 jalapeno pepper, seeded and sliced |
2 tablespoons worcestershire sauce |
1 tablespoon garlic, chopped |
1 teaspoon dried oregano, crushed |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1/2 cup snipped fresh parsley |
1/4 cup green olives, chopped (pimiento-stuffed) |
Directions:
1. Place onion in a 3 1/2- or 4-quart slow cooker. Top with potatoes and chicken thighs.
2. Drain juices from one can of tomatoes and discard the juice. In a bowl stir together the drained and undrained tomatoes, the jalapeno pepper, Worcestershire sauce, garlic, oregano, cinnamon, and cloves. Pour over all in cooker. Cover and cook on low-heat setting for 10 hours.
3. Meanwhile In a small bowl stir together the snipped parsley and chopped olives.
4. Sprinkle Parsley-Olive Topping over individual servings.
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