Spanish Chicken Stew 11 pts

By Rander9576

Ingredients

• Yieds 4 servings
• 1-1/4 pounds skinless, boneless chicken thighs, cut into 1-1/2-inch pieces
• 12 ounces red-skinned potatoes, cut into 1/2-inch wedges
• 1 medium onion, thinly sliced
• 1 teaspoon bottled minced garlic (2 cloves)
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 14-1/2-ounce can no-salt-added diced tomatoes, undrained
• 1 cup reduced-sodium chicken broth
• 1 medium red sweet pepper, cut into 1/4-inch strips
• 1/3 cup small pimiento-stuffed olives, cut up
• Bread Sticks (optional)

Details

Servings 4

Preparation

Step 1

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.