Ingredients
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  • 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)
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

Per Serving: cal. (kcal) 297, Fat, total (g) 8, chol. (mg) 113, sat. fat (g) 2, carb. (g) 24, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 7, pro. (g) 32, sodium (mg) 616, Vegetables () 1, Starch () 1, Lean Meat () 3.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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