Vera Cruz sauce is traditionally served with seafood, such as red snapper, but it also pairs wonderfully with chicken. Serve over brown rice or quinoa for a balanced meal.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
10 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • Place onion in a 3 1/2- 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.

Nutrition Facts

1 chicken thigh, 3/4 cup vegetable mixture, and about 2 tablespoons topping
228 calories; protein 21.8g; carbohydrates 25.3g; dietary fiber 5.2g; sugars 8.9g; fat 4.7g; saturated fat 1.1g; cholesterol 78.4mg; vitamin a iu 1136.9IU; vitamin c 37.5mg; folate 33.3mcg; calcium 73.6mg; iron 2.7mg; magnesium 49mg; potassium 684.3mg; sodium 287.3mg.

2 1/2 lean protein, 1 1/2 starch, 1 vegetable