Spanish Chicken Stew 11 pts

62
Spanish Chicken Stew  11 pts

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Yieds 4 servings

  • 1-¼

    pounds skinless, boneless chicken thighs, cut into 1-½-inch pieces

  • 12

    ounces red-skinned potatoes, cut into ½-inch wedges

  • 1

    medium onion, thinly sliced

  • 1

    teaspoon bottled minced garlic (2 cloves)

  • ½

    teaspoon dried thyme, crushed

  • ¼

    teaspoon salt

  • ¼

    teaspoon ground black pepper

  • 1

    14-½-ounce can no-salt-added diced tomatoes, undrained

  • 1

    cup reduced-sodium chicken broth

  • 1

    medium red sweet pepper, cut into ¼-inch strips

  • cup small pimiento-stuffed olives, cut up

  • Bread Sticks (optional)

Directions

1. In 3-1/2- or 4-quart slow cooker, combine chicken, potato, onion, garlic, thyme, salt, and black pepper. Add tomatoes and broth. 2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. 3. If using low-heat setting, turn to high-heat setting. Stir in sweet pepper and olives. Cover and cook for 30 minutes more. Serve with bread sticks, if desired. Makes 4 servings.


Nutrition

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