Chicken Vera Cruz

 This one passed along to me from a fellow blogger Kim. Sounds like a winner!

Chicken Vera Cruz

MAKES: 6 servings
YIELD: 1 chicken thigh, 3/4 cup vegetable mixture, and about 2 tablespoons topping per serving
CARB GRAMS PER SERVING: 25
Chicken Vera Cruz

    1 medium onion, cut into wedges
    1 pound yellow-skin potatoes, cut into 1-inch pieces
    6 skinless, boneless chicken thighs (about 1 1/4 pounds total)
    2 14 1/2 ounce can no-salt-added diced tomatoes
    1 fresh jalapeno chile pepper, seeded and sliced*
    2 tablespoons Worcestershire sauce
    1 tablespoon chopped garlic
    1 teaspoon dried oregano, crushed
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground cloves
    1 recipe Parsley-Olive Topping

1. Place onion in a 3 1/2- or 4-quart slow cooker. Top with potatoes and chicken thighs. Drain juices from one can of tomatoes and discard the juice. 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-heat setting for 10 hours. Sprinkle Parsley-Olive Topping over individual servings.

Parsley-Olive Topping

    1/2 cup snipped fresh parsley
    1/4 cup chopped pimiento-stuffed green olives

1. In a small bowl stir together the snipped parsley and chopped olives. Makes about 3/4 cup.
Nutrition Facts Per Serving:

    Servings Per Recipe: 6
    Calories: 228
    Protein(gm): 22
    Carbohydrate(gm): 25
    Fat, total(gm): 5
    Cholesterol(mg): 78
    Saturated fat(gm): 1
    Monosaturated fat(gm): 2
    Polyunsaturated fat(gm): 1
    Dietary Fiber, total(gm): 5
    Sugar, total(gm): 9