Spanish Chicken Stew
Olives give grand flavor to this Spanish-inspired chicken dinner, conveniently made in the slow cooker.
Ingredients
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1-1/4 pounds skinless, boneless chicken thighs, cut into 1-1/2-inch pieces
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12 ounces red-skinned potatoes, cut into 1/2-inch wedges
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1 medium onion, thinly sliced
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1 teaspoon bottled minced garlic (2 cloves)
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1/2 teaspoon dried thyme, crushed
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1 14-1/2-ounce can no-salt-added diced tomatoes, undrained
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1 cup reduced-sodium chicken broth
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1 medium red sweet pepper, cut into 1/4-inch strips
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1/3 cup small pimiento-stuffed olives, cut up
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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 information
Calories 297, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 113 mg, Sodium 616 mg, Carbohydrate 24 g, Total Sugar 7 g, Fiber 4 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch 1, Lean Meat 3.5.
Percent Daily Values are based on a 2,000 calorie diet
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