Delicious, filling, authentic mexican. Very unique flavor. I've used leg/thigh quarters as well as boneless breast meat. Dark meat is of course more tender.

Ingredients

1	pound potatoes, cut into 6 wedges, preferably red or yukon gold potatoes
1 1/2	pound skinless chicken thigh (3 pounds with bones)
28	ounce tomatoes, canned, diced, drained
5	jalapeno peppers, canned, pickled, stemmed, seeded and cut into strips
3	garlic cloves, peeled and finely chopped or pressed
30	grams (2 tbls) worcestershire sauce
1/8	tsp dried thyme
1/8	tsp ground cloves
1/4	tsp ground cinnamon

Directions

Combine canned diced tomatoes, jalapenos, garlic, worcestershire sauce, thyme, cloves, and cinnamon together. Place potatoes in bottom of slow cooker, add chicken on top of potatoes. (Chicken will be very tender after cooking. Recipe calls for leg/thigh quarters, but the bones get a little difficult because the chicken falls off.) Add tomato mixture on top. Slow cook for 6 hours on high. If desired, top with chopped green olives and parsley when serving.

Categories

Chicken, Main Dish, Mexican, Slow Cook

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in niacin High in selenium High in vitamin B6 High in vitamin C

Bad points High in cholesterol