Ingredients:
1 medium onion, cut into wedges
1 lb yukon gold potatoes, cut into 1-inch pieces
6 boneless, skinless chicken thighs (about 1-1/4 lbs total)
2 (14-1/2 oz) cans no-salt-added diced tomatoes
1 fresh jalapeno chile pepper, seeded and sliced
2 tbsp Worcestershire sauce
1 tbsp chopped garlic
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 teaspoon ground cloves
1 recipe Parsley Topping (See Below)
Directions:
1. Place onions in a 3-1/2 or 4 quart slow cooker. Top with the potatoes and chicken thighs.
Drain juices from one can of tomatoes and discard the juice; do NOT drain the second can.
In a bowl stir together the drained and undrained tomatoes, the jalapeno pepper, Worcestershire sauce, garlic, oregano, cinnamon and cloves. Pour over all in cooker.
2.Cover and cook on LOW 10 hours. Sprinkle Parsley Topping over individual servings.
Parsley Topping
1/2 cup snipped fresh parsley
1/4 cup chopped pimiento-stuffed green olives
In a small bowl stir together the snipped parsley and chopped olives.
Makes about 3/4 cup.
Yield: 6 Servings
Serving Size: 1 chicken thigh, 3/4 cup vegetable mixture and about 2 tbsp topping per serving.
Weight Watchers PointsPlus+ = 6
Nutritional Information:
Calories: 228, Fat 5g, Cholesterol 78mg, Sodium 287mg, Sugars 9g, Carbohydrates 25g, Fiber 5g,
Protein 22g
1 lb yukon gold potatoes, cut into 1-inch pieces
6 boneless, skinless chicken thighs (about 1-1/4 lbs total)
2 (14-1/2 oz) cans no-salt-added diced tomatoes
1 fresh jalapeno chile pepper, seeded and sliced
2 tbsp Worcestershire sauce
1 tbsp chopped garlic
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 teaspoon ground cloves
1 recipe Parsley Topping (See Below)
Directions:
1. Place onions in a 3-1/2 or 4 quart slow cooker. Top with the potatoes and chicken thighs.
Drain juices from one can of tomatoes and discard the juice; do NOT drain the second can.
In a bowl stir together the drained and undrained tomatoes, the jalapeno pepper, Worcestershire sauce, garlic, oregano, cinnamon and cloves. Pour over all in cooker.
2.Cover and cook on LOW 10 hours. Sprinkle Parsley Topping over individual servings.
Parsley Topping
1/2 cup snipped fresh parsley
1/4 cup chopped pimiento-stuffed green olives
In a small bowl stir together the snipped parsley and chopped olives.
Makes about 3/4 cup.
Yield: 6 Servings
Serving Size: 1 chicken thigh, 3/4 cup vegetable mixture and about 2 tbsp topping per serving.
Weight Watchers PointsPlus+ = 6
Nutritional Information:
Calories: 228, Fat 5g, Cholesterol 78mg, Sodium 287mg, Sugars 9g, Carbohydrates 25g, Fiber 5g,
Protein 22g
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