CHICKEN VERA CRUZ

Chicken Vera Cruz image

Provided by Gagoo

Time 10h10m

Yield 6 serving(s)

Number Of Ingredients 12

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)

Steps:

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.

Nutrition Facts : Calories 305.2, Fat 15.5, SaturatedFat 4.2, Cholesterol 79, Sodium 236.4, Carbohydrate 22.9, Fiber 3.9, Sugar 5.4, Protein 19.4