1 tablespoon olive oil
1 large onion, sliced
2 garlic cloves
1 pound chicken thighs
1 teaspoon cumin
1-2 teaspoons chili powder
1/2 teaspoon smoked paprika
1/4 teaspoons sea salt
2 red bell peppers, thinly sliced
2 banana peppers, thinly sliced
1 - 28 ounce can diced tomatoes, drained
1 cup whole grain sorghum
3 cups water
2 tablespoons lime juice

1. In a medium saute pan, add olive oil and sauté onion and garlic over medium-high heat until onions are translucent. Add the chicken thighs, and brown on both sides before adding cumin, chili powder, smoked paprika, and sea salt to the saute pan. Stir well with a wooden spoon and transfer to slow cooker. Note: If the slow cooker has a saute option, repeat this same process, but saute in the slow cooker rather than a saute pan.
2. Add bell peppers, banana peppers, diced tomatoes, whole grain sorghum, water, and lime juice to the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
3. Serve warm. If desired, serve with a tortilla, or top with avocado slices.

Calories: 400, Fat: 7 grams Saturated fat: 1 gram Carbohydrates: 60 grams, Sugar: 5 grams, Sodium: 300 milligrams, Fiber: 10 grams, Protein 22 grams Cholesterol: 60 milligrams