In a large crock cooker, add all the ingredients (chicken thighs through cayenne pepper) and stir. Cover and cook on LOW for 6 to 8 hours, until chicken is cooked through.
Serve warm.
Notes
SERVING SUGGESTION: Serve on top of Zucchini Pasta (Julienne or cut large zucchini lengthwise into thin strips; stir-fry in a skillet coated with olive oil over medium-high heat until slightly limp.)GLUTEN FREE: Make sure chicken broth is gluten free.NUTRITION: 339 Calories; 25g Fat (66.1% calories from fat); 21g Protein; 8g Carbohydrate; 1g Dietary Fiber; 135mg Cholesterol; 357mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.