- 1 of 1 Add chicken thighs to a 5-quart slow cooker and season with salt. Combine tomatoes, garlic, vinegar, cumin and cayenne; pour over chicken. Add peppers and onion. Cover and cook on HIGH for 5 hours or LOW for 8 hours. Add olives during last 30 minutes. Shred chicken and stir in cilantro. Serve with brown rice and lime for squeezing.
Servings Per Recipe: 6
Per Serving: 35 g carb., 373 kcal cal., 11 g Fat, total, 30 g pro., 5 g fiber