2 large, or 3 small boneless chicken thighs
1 small onion, thinly sliced
1 minced garlic clove
1 small green bell pepper, chopped
2 medium tomatoes, cored and chopped
1/2 tsp. dried oregano
3/4 tsp. cumin
1 (8 oz.) can tomato sauce
4 pimiento-stuffed green olives, sliced
1/8 tsp. black pepper
2 tsp. lemon juice
1/4 tsp. salt
1/3 cup cooked brown rice
1/3 cup black beans

Place thighs in slow-cooker. Add onion, garlic, bell pepper, tomatoes, oregano, cumin, tomato sauce, olives, and black pepper, and salt. Cover, cook on low 6-7 hours.

Using 2 forks, shred thighs into strands. Stir in lemon juice. Serve with rice and black beans.

Submitted by: Sherry Monfils