however, when my mom gifted me a shiny new slow cooker, i decided it was time to rearrange some things and make room (upstairs, of course). to break it in, i adapted this recipe from skinny taste for a spanish-style chicken. it was super yummy! the chicken gets amazingly tender, and all of the spices really blend well.
most of the time i really enjoy spending time over the stove and watching dinner come together, but i have to say that throwing it all in and not doing a darn thing until i was spooning it into bowls at dinnertime was pretty nice for a busy day!
this was a healthy, filling, and comforting meal - hope you all enjoy!! xx
here's what you'll need:
8 boneless, skinless chicken thighs
1 onion, diced
3 garlic cloves, thinly sliced
1 bell pepper, sliced (i used yellow because i like the flavor best, but use what you want!)
4 plum tomatoes, cored and diced into big chunks (you can sub a can of whole tomatoes)
8 pitted Spanish olives (mine were enormous so i cut them in half)
2 jalapeños, sliced
1 8oz. can tomato sauce
1/2 tsp. dried oregano
1/2 tsp. cumin
2 bay leaves
1/2 cup water
place all of the ingredients in the slow cooker. mix very well so everything is seasoned. cook on high for 4 hours or on low for 6 hours.
|the key to this recipe is the magical glowing bay leaf... otherwise known as my bad photography|
when time is up, check for seasoning and add salt and pepper to taste. ladle into bowls, and dinner is served! soooo easy and delicious!!
*i served this over brown rice, but this dish is totally fine on its own. but, if you want to make brown rice too, here's how:
- bring 2 cups of water or chicken broth (if you have it, use this - it gives the rice such good flavor) to a boil.
- pour in 1 cup of brown rice
- stir once and bring the heat down to a simmer
- cover the pot and allow to simmer for 45 minutes (leave it alone - if you keep opening it to check on it, it'll get sticky)
- remove rice from the heat, uncover and allow to rest for 5-10 minutes