Chicken Vera Cruz

Slow cooker chicken thigh recipe from diabeticliving.com

• Ready In: 10 hrs 10 mins
• Serves: 6

Ingredients

• 1  medium onion, cut into wedges
• 1  lb potato, yellow skin, cut into 1-inch pieces
• 6  chicken thighs, skinless, boneless
• 2 (14 1/2ounce) 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

• Parsley-Olive Topping

• 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.