onion, cut into wedges
potato, yellow skin, cut into 1-inch pieces
chicken thighs, skinless, boneless
2 (14 1/2 ounce) cans
no-salt-added diced tomatoes
jalapeno pepper, seeded and sliced
dried oregano, crushed
snipped fresh parsley
green olives, chopped
- Place onion in a 3 1/2- or 4-quart slow cooker. Top with potatoes and chicken thighs.
- 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.
- Meanwhile In a small bowl stir together the snipped parsley and chopped olives.
- Sprinkle Parsley-Olive Topping over individual servings.