Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
2½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
1 large onion, halved and thinly sliced
¼ cup strong brewed coffee
¼ cup no-salt-added tomato paste
2 tablespoons honey or low-sugar apricot preserves
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 2-inch stick cinnamon
2 bay leaves
½ teaspoon black pepper
⅛ teaspoon ground cloves
12 ounces whole-wheat baguette, cut into 24 slices and toasted, if desired
1½ cups baby arugula or baby spinach
Lightly coat a very large skillet with cooking spray. Add chicken and onion, half at a time, and cook each portion for 3 to 4 minutes or until chicken is browned and onion is softened. Transfer to a 3- ½- or 4-quart slow cooker. In a medium bowl, stir together coffee, tomato paste, honey (or preserves), vinegar, garlic, cinnamon stick, bay leaves, pepper and cloves. Pour over chicken in cooker.
Cover and cook on Low for 6 to 7 hours or on High for 3 to 3½ hours. Serve the chicken mixture on baguette slices and garnish with arugula (or spinach).