Ingredients
- 1 pound boneless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, {chopped}
- 2 cups potatoes, {washed, peeled and quartered}
- ¼ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ tablespoon cumin powder
- 2 tablespoons capers, {drained}
- 1 (28 oz) can diced tomatoes, {unsalted}
- ½ cup dry white wine
- 1 cup pimento olives, {pitted, drained}
- 1 teaspoons garlic, {minced}
- 2 bay leaves
- salt/pepper to taste
Instructions
- In a large skillet, heat the oil over medium high heat. Sprinkle the chicken with salt/pepper and cook until browned. Remove the chicken from heat and put it into the slow cooker.
- Add onions into the same skillet, keep stirring until lightly browned or tender.
- Add onions, potatoes, paprika, oregano, cumin powder, capers, diced tomatoes, white wine, pimento olives, garlic and bay leaves into the slow cooker.
- Cook on low heat for 7-8 hours or high heat for 4 hours. About 30 minutes before serving time, shred the chicken into small pieces and put the chicken back into the slow cooker. Mix well. Season with salt/pepper to taste.
- To serve: Garnish with parsley, mint or other fresh herbs of your choice.
Tried this recipe?Let us know how it was!