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one bell pepper, chopped
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one onion, chopped
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2.5 pounds chicken thighs, skinned
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5 potatoes, chopped
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1 cup frozen corn
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1 jar green olives, pitted
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1 can diced tomatoes (14.5 ounces)
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2 tablespoons quick-cooking tapioca (or corn starch)
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2 teaspoons chili powder
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2 cloves garlic, minced (I used garlic from a jar)
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1/2 teaspoon salt
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1/2 teaspoon cumin
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1/2 teaspoon black pepper
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2 cups rice, uncooked
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One lime, sliced into wedges
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Add bell pepper, onion, checken, potatoes, corn, and olives to slow cooker.
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Mix tomatoes and spices, then add to slow cooker.
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Cook on high for 6 hours. (Chicken should fall off bones.)
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Half an hour before serving, cook the rice.
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Serve chicken over rice, then squeeze lime juice on top.
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Optionally add Sriracha for spiciness.
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