Skinnytaste. After a week of not feeling like cooking in the kitchen, this one seemed easy enough even for me in my lazy state. We did need to add salt when we ate it, but overall it was really good. I ate mine over quinoa and loved it!
10 (2 lbs) skinless boneless chicken thighs (I used 3 large breasts)
1 small onion, diced
1 garlic clove, crushed
1 bell pepper, chopped or sliced
4 plum tomatoes
2 tbsp alcaparrado or pitted spanish olives (I left out)
8 oz can tomato sauce
1/4 tsp oregano
1/4 tsp cumin
salt to taste
1-2 bay leaf
1/4 cup chopped cilantro (plus 2 tbsp more for serving)
Place chicken, onion, garlic, pepper and tomatoes in the crock pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.
Add tomato sauce, alcaparrado (or olives) along with 1 tbsp of the brine, 1/2 cup water, bay leaf and cilantro.
Mix well and set crock pot to HIGH 4 hours or LOW for 6 hours. When done, taste for salt and seasoning and adjust spices as needed.
Add 2 tbsp chopped fresh cilantro and serve over rice.
Servings: 5 • Size: 2 thighs + vegetables & sauce • Points: 5 pts Calories: 211 • Fat: 6.2 g • Protein: 28.8 g • Carb: 9.9 g • Fiber: 1.9 g • Sugar: 2.1 g Sodium: 447 mg (without salt)