INGREDIENTS
- 4 medium (about 1 pound total) Yukon gold potatoes, each cut into 6 wedges
- 2 pounds (5 to 8) boneless, skinless chicken thighs
- A 28-ounce can diced tomatoes in juice (preferably fire-roasted), drained
- 4 to 6 canned pickled jalapeños, stemmed, seeded and cut into strips
- 3 garlic cloves, peeled and finely chopped
- 2 tablespoons Worcestershire sauce
- 1/8 teaspoon dried thyme
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon, preferably Mexican canela
- Salt
- 1/4 to 1/2 cup coarsely chopped green olives (manzanilla olives are traditional)
- 1/4 cup (loosely packed) roughly chopped flat-leaf parsley, thick bottom stems removed
- 12 warm corn tortillas
INSTRUCTIONS
Spread the potatoes over the bottom of your slow-cooker and top with the chicken. In a medium bowl, mix together the tomatoes, jalapeños, garlic, Worcestershire, thyme, cloves, cinnamon and a scant 2 teaspoons salt. Pour evenly over the chicken. Set the lid in place and slow-cook for 6 hours on low or 4 hours on high (the dish can hold on a slow-cooker’s “keep warm” function for 4 more hours or so).
Remove the chicken and coarsely shred with a fork. Smash the potatoes together with the sauce in the slow-cooker, then stir the meat into the sauce. Taste and season with more salt if it needs it. Set out the olives and parsley in small bowls for everyone to use as garnish. Serve with a dozen warm tortillas for making soft tacos.
