Chicken Vera Cruz

By learen

Ingredients

• recipe parsley olive topping below:
• 1 med onion cut into wedges
• 1 lb yellow skin potatoes, cut into 1 in pieces
• 6 skinless boneless chicken thighs
• 2 14.5oz cans no salt added diced tomatoes
• 1 fresh jalapeno chile pepper, seeded and sliced
• 2 T worcestershire sauce
• 1 T chopped garlic
• 1 t dried oregano
• 1/4 t ground cinnamon
• 1/8 t ground cloves
• In a small bowl stir together 1/2 c snipped fresh parsley and 1/4 c stuffed green olives

Preparation

Step 1

Place onion in a slow cooker. Top with potatoes and chicken thighs. Drain juice from one can of tomatoes and discard the juice. In a bowl stir together the drained and undrained tomatoes, the jalapeno, worcestershire sauce, garlic, oregano, cinnamon and cloves. Pour over all in the cooker.

Cover and cook on low for 10 hrs. Sprinkle with olive topping and serve.