Chicken Vera Cruz - cooking recipe

Ingredients

1 medium onion, cut into wedges
1 lb potato, yellow skin, cut into 1-inch pieces
6 chicken thighs, skinless, boneless
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 jalapeno pepper, seeded and sliced
2 tablespoons Worcestershire sauce
1 tablespoon garlic, chopped
1 teaspoon dried oregano, crushed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Parsley-Olive Topping
1/2 cup snipped fresh parsley
1/4 cup green olives, chopped (pimiento-stuffed)

Preparation

Place onion in a 3 1/2- or 4-quart slow cooker. Top with potatoes and chicken thighs.
Drain juices from one can of tomatoes and discard the juice. In a bowl stir together the drained and undrained tomatoes, the jalapeno pepper, Worcestershire sauce, garlic, oregano, cinnamon, and cloves. Pour over all in cooker. Cover and cook on low-heat setting for 10 hours.
Meanwhile In a small bowl stir together the snipped parsley and chopped olives.
Sprinkle Parsley-Olive Topping over individual servings.