Crockpot TexMex Chicken Thighs
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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INGREDIENTS
Nutrition- 1
- 1⁄2
- 2jalapenos, diced finely
- 1⁄2cup salsa
- 1⁄4
- 1teaspoon chili powder
- 1(8 ounce) can cheddar cheese soup
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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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