Crock Pot Chicken a la Criolla

 

Here's another winner from Skinnytaste. You will not believe how delicious this is. And easy. Three steps - chop, put it in the crock pot, turn on the pot. We just used sliced Spanish olives from a jar. Don't leave those out. They add a great zing to the meal. The chicken just falls apart. Mmmm-mmmm good.

Servings: 5 • Size: 2 thighs + sauce • Points +: 5 pts*  • Smart Points: 5
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)  

Ingredients:

• 10 (2 lbs) skinless boneless chicken thighs, fat trimmed
• 1 small onion, diced
• 1 garlic clove, crushed
• 1 bell pepper, chopped or sliced
• 4 plum tomatoes
• 2 tbsp alcaparrado or pitted spanish olives
• 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)

Directions:

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.