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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
Per Serving: cal. (kcal) 297, Fat, total (g) 8, chol. (mg) 113, sat. fat (g) 2, carb. (g) 24, Monosaturated 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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