Spanish Chicken Stew

INGREDIENTS
1-1/4 pounds skinless, boneless chicken thighs, cut into 1-1/2-inch pieces 
12 ounces red-skinned potatoes, cut into 1/2-inch wedges 
1 medium onion, thinly sliced 
1 tsp bottled minced garlic (2 cloves) 
1/2 tsp dried thyme, crushed 
1/4 tsp salt 
1/4 tsp ground black pepper 
1 14 -1/2-ounce can no-salt-added diced tomatoes, undrained 
1 cup reduced-sodium chicken broth 
1 medium red sweet pepper, cut into 1/4-inch strips 
1/3 cup small pimiento-stuffed olives, cut up 
Bread

DIRECTIONS
1. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in sweet pepper and olives. Cover and cook for 30 minutes more. 

2. Serve with bread sticks, if desired.