Crockpot TexMex Chicken Thighs
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Something different for the chicken. I scrape the seeds out of the jalapenos for a mild but flavorful result. You can adjust the hotness by removing the seeds from both, only one, or leave them all in for full heat.
- Ready In:
- 6hrs 20mins
- Serves:
- Yields:
- Units:
ingredients
- 1 medium yellow onion, diced
- 1⁄2 red bell pepper, finely diced
- 2 jalapenos, diced finely
- 1⁄2 cup salsa
- 6 chicken thighs
- 1⁄4 cup fresh cilantro, roughly chopped
- 1 teaspoon chili powder
- 1 (8 ounce) can cheddar cheese soup
directions
- Take the first 4 ingredients and place in the bottom of the crockpot. Lay the chicken thighs on top of the veggies. Sprinkle the cilantro and chili powder on top of the thighs. Mix the can of cheddar soup with half a can of water and pour over the thighs. Cover and cook on low for 6-8 hours.
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RECIPE MADE WITH LOVE BY
@Mike_in_Houston
Contributor
@Mike_in_Houston
Contributor
"Something different for the chicken. I scrape the seeds out of the jalapenos for a mild but flavorful result. You can adjust the hotness by removing the seeds from both, only one, or leave them all in for full heat."
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Something different for the chicken. I scrape the seeds out of the jalapenos for a mild but flavorful result. You can adjust the hotness by removing the seeds from both, only one, or leave them all in for full heat.
