This lean chicken dish tastes anything but light, thanks to the rich flavors of tangy green olives and fiery serrano chile

In 6-qt. slow cooker, combine tomato sauce, tomatoes, juice and paprika. In bowl, combine almond meal, egg, olives, serrano, zest, garlic and 1⁄ tsp. salt. Add chicken;

2 using wet hands, mix well.

Shape chicken mixture into 11⁄ 2" meatballs; arrange in sauce. Drizzle with oil. Cover; cook on low 6 hrs. or on high 3 hrs. Serve over riced butternut squash, if desired.