Spanish Chicken Stew
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)
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.