1 fresh jalapeño chile pepper, seeded and sliced (see Tip)
2 tablespoons Worcestershire sauce
1 tablespoon chopped garlic
1 teaspoon dried oregano, crushed
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
½ cup snipped fresh parsley
¼ cup chopped pimiento-stuffed green olives
Place onion in a 3½- or 4-quart slow cooker (see Tip). 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 jalapeño pepper, Worcestershire sauce, garlic, oregano, cinnamon and cloves. Pour over all in cooker.
Cover and cook on low-heat setting for 10 hours.
To prepare topping: In a small bowl, stir together snipped fresh parsley and chopped pimiento-stuffed green olives. Sprinkle topping over individual servings of chicken.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
For easy cleaning, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.